3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed gloved cross contamination between raw breaded chicken at fryer and raw fish at that station that then went to thawing in prep sink. Prep sink hat utensil handled by same pair of gloves.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Staff resolved by rewashing/regloving hands. Staff resolved by moving contaminated utensils over to 3 compartment sink for wash-rinse-sanitized. Fish will only be deep fried to 325 F to resolve salmonella (killed off at 165 F).
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Observed 13 dozen raw shell eggs/carton in retail reach in at 60 F.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Staff removing from sale the 13 dozen eggs. Equipment was an issue yesterday and contractor has been called.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed some deli case items and deli reach in refrigerated items either not date marked, or expired (e.g. ham date marked 5/8 and this is 5/20. Several opened RTE meats, open hot dogs and two prepared salads (made 6 days ago).
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. Staff discarding apx. 2 lbs of meats and correctly date marking to resolve issue.