3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Chili bean soup, and cooked hamburger in walkin cooler did not have date marks. Date mark all ready to eat food after preparation so food can be used in 7 days to prevent illness..
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Food contact surfaces on bottom side of shield on deli slicer obsreved dirty with debris. Slicer appears to be cleaned after use by area under shield is not getting throughly cleaned. Clean all food contact surfaces of deli slicer after use. Beverage dispensing knobs are hard to remove and do not appear to be cleaned frequently. REmove and clean nozzles daily. .
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-06.4(K) / Controlling pests.
Critical Observed rodent bait on shelf in food storage area. Keep toxic or harmful pest control out of food area. Pest control shall only be applied in food areas by a licensed professional.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions. Correct By: 02-Feb-2015