3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Observed sliced tomatoes, cut lettuce, cut onion, pickles and other items on prep line that were not properly labeled. Observed cheese with variance that was not properly time stamped for when it expires. Any item that is cut, removed from its original packaging, prepped, or thawing needs to have a date indicating when the alteration took place.
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.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Corrected During Inspection Observed several working containers with powdery white substance inside assumingly salt with no label indicating what is inside. Observed green spice in spice shaker with no label indicating what it is. Any item that is removed from its orginial packaging that is not easy identifyable needs a label of what it is. Most of time time these things include but are not limited to spices, sauces, and various meats.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed splatter marks behind 3 comp sink. Observed splatter marks behind chili cooking station and on various other objects around chili cooking station. Observed food debri/build up around blue ecolab containers on top of dishwasher. Observed food debri at bottom of reach in and walk in freezer. Observed grease hood with dripping grease and thick layer of grease in hood. All areas within the facility should be cleaned as often as necessary to keep them clean. These areas include hard to reach areas and in and around equipment.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 30-January-2018
| Comments |
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| Facility has employee health policy in place. Facility was able to provide thermometer and test strips. Facility has ODH certified certificate for serv safe. Facility has spill kit available and pest control through ecolab. PIC demonstrated proper food safety knowledge. Facility will be closely monitored to ensure proper date marking, labeling, and time stamped indicator on variance cheese. Observed gloves and handwashing during inspection. |