3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed in house made deli sandwiches packaged for display case that did not have a sell by date. The sell by date must match the same sell by date indicated on the deli meat to prevent sale of deli meats that were opened for more than 7 days.
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule. Correct By: 21-Feb-2014
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food that had been date marked was not properly discarded when required. Items included garlic bologna, corned beef, pepper loaf.
To prevent illness refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it exceeds the temperature or time except the time the food is frozen, is in a container or package that does not bear a date or day, or is marked wtih a date or day that exceeds the time and temperature combination as required in this code. Check lunchmeat dates daily to ensure expired lunchmeats are discarded. Refer to voluntary destruction report for details.
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, using chemical sanitization - temp., pH, concentration, and hardness
Critical A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. Solution for 3 compartment sink in meat room was greater than 500ppm. Solution for wiping cloths in deli was 500ppm. Use at 200 ppm as required by manufacturer.
A quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F,(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label. Correct By: 21-Feb-2014
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed boxes of produce stored on floor in produce cooler.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-03.5(C)(2) / Food labels - packaged food
A label on a food packaged in the RFE or FSO did not contain all required information. Cakes in bakery that are prepared in bakery did not have a weight. Labels for in house prepared sandwiches did not have the weight. Some meats in meat display including pork sausage, ground beef did not indicate species names.
Foods shall be labeled as specified in this rule. Correct By: 03-Mar-2014
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Duct tape being used to keep protective shield closed on meat saw. Properly repair so shield remains closed during use.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on floor and walls in meat room and meat cooler.
Floor in deli and bakery are beginning to stain and may need maintained to be easily cleanable.
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 RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 20-February-2014