VI / Time/Temperature Controlled Safety Food
Facility had several ready to eat items that were cut/ prepared with no date marking when that item was cut/prepared. Facility also has cheese variance in place for allowing to sit out for 7 hours. However, cheese on line were not time stamped with the time that they should be discarded.
Any item that is cut, prepped, taken out of the original container, thawing, or altering the food in any way needs a date marking when the alteration took place. Cheese variance given where time stamping is required on cheese being left out. The cheese needs to have the date and the discard time on them.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
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. PIC demonstrated food safety knowledge. |