| OBSERVED BAG OF BOLOGNA AND LUNCHMEAT THAT WAS DATEMARKED AND WAS EXPIRED. THE PERSON IN CHARGE |
| SAID THAT THE DATE ON THE BAG WAS INCORRECT. THE ISSUE WAS DISCUSSED WITH THE PERSON IN CHARGE |
| AND WILL BE CORRECTED. PROPERLY DATEMARK ALL READY TO EAT AND POTENTIALLY HAZARDOUS FOODS PER |
| RULE REQUIREMENTS AND USE OR DISCARD BEFORE THE FOOD EXPIRES. |
| |
| 3717-1-03.4 Food: Limitation of Growth of Organisms of Public Health Concern |
| |
| (G) Ready-to-eat, time/temperature controlled for safety food - date marking. |
| |
| (1) Except when packaging food using a reduced oxygen packaging method as specified under paragraph (K) of this |
| rule, and except as specified in paragraphs (G)(4) and (G)(5) of this rule, refrigerated, ready-to-eat, time/temperature |
| controlled for safety food prepared in a food service operation or in a retail food establishment and held at a |
| temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less for more than twenty-four hours, shall be |
| clearly marked to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed on the |
| premises, sold, or discarded. The day of preparation shall be counted as day one. |
| |
| (2) Except as specified in paragraphs (G)(4) to (G)(6) of this rule; refrigerated, ready-to-eat time/temperature |
| controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the |
| original container is opened in a food service operation or retail food establishment and held at a temperature of |
| forty-one degrees Fahrenheit (five degrees Celsius) or less for more than twenty-four hours, to indicate the date or day, |
| that is a maximum of seven days, by which the food shall be consumed on the premises, sold, or discarded, and: |
| |
| (a) The day the original container is opened in the food service operation or retail food establishment shall be |
| counted as day one; and |
| |
| (b) The day or date marked by the food service operation or retail food establishment may not exceed a |
| manufacturer's use-by date if the manufacturer determined the use-by date based on food safety. |
| |
| (3) A refrigerated, ready-to-eat, time/temperature controlled for safety food ingredient or a portion of a |
| refrigerated, ready-to-eat, time/temperature controlled for safety food that is subsequently combined with additional |
| ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. |
| |
| (4) A date marking system that meets the criteria stated in paragraphs (G)(1) and (G)(2) of this rule may include: |
| |
| (a) Using a method approved by the licensor for refrigerated, ready-to-eat time/temperature controlled for |
| safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, |
| such as soft serve mix or milk in a dispensing machine; |
| |
| (b) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or |
| day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (G)(1) of |
| this rule; |
| |
| (c) Marking the date or day the original container is opened in a food service operation or retail food |
| establishment, with a procedure to discard the food on or before the last date or day by which the food must be |
| consumed on the premises, sold, or discarded as specified under paragraph (G)(2) of this rule; or |
| |
| (d) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided |
| that the marking system is disclosed to the licensor upon request. |
| |
| (5) Paragraphs (G)(1) and (G)(2) of this rule do not apply to individual meal portions served or repackaged for sale |
| from a bulk container upon a consumer's request. |
| |
| (6) Paragraph (G)(2) of this rule does not apply to the following foods prepared and packaged by a food processing |
| plant under inspection: |
| |
| (a) Deli salads manufactured in accordance with 21 CFR 110, such as ham salad, seafood salad, chicken salad, |
| egg salad, pasta salad, potato salad, and macaroni salad; |
| |
| (b) Hard cheeses containing not more than thirty-nine per cent moisture as defined in 21 CFR 133, such as |
| cheddar, gruyere, parmesan and reggiano, and romano; |
| |
| (c) Semi-soft cheeses containing more than thirty-nine per cent moisture, but not more than fifty per cent |
| moisture, as defined in 21 CFR 133, such as blue, edam, gorgonzola, gouda, and monterey jack; |
| |
| (d) Cultured dairy products as defined in 21 CFR 131, such as yogurt, sour cream, and buttermilk ; |
| |
| (e) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products |
| defined in 21 CFR 114; |
| |
| (f) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami that are not labeled "Keep |
| Refrigerated" as specified in 9 CFR 317, and which retain the original casing on the product; and |
| |
| (g) Shelf stable salt-cured products such as prosciutto and Parma (ham) that are not labeled "Keep |
| Refrigerated" as specified in 9 CFR 317. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED PAPER TOWEL LINING INSIDE CABINETS. REMOVE PAPER TOWELS AS THEY ARE ABSORBENT AND ARE |
| NOT SMOOTH AND EASILY CLEANABLE. ALL EQUIPMENT MUST BE MAINTAINED SMOOTH, NON ABSORBENT AND |
| EASILY CLEANABLE. |
| |
| 3717-1-04 Equipment, Utensils, and Linens: Materials for Construction and Repair |
| |
| (I) Nonfood-contact surfaces - materials. |
| |
| Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require |
| frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A BUILDUP OF FOOD RESIDUE ON CEILING INSIDE MICROWAVE. CLEAN INSIDE MICROWAVE AT LEAST |
| ONCE EVERY 24 HOURS AND AS OFTEN AS NECESSARY TO MAINTAIN CLEAN. |
| |
| 3717-1-04.5 Equipment, Utensils, and Linens: Cleaning of Equipment and Utensils |
| |
| (C) Cooking and baking equipment - cleaning frequency. |
| |
| (1) The food-contact surfaces of cooking and baking equipment shall be cleaned at least every twenty-four hours. |
| This paragraph does not apply to hot oil cooking and filtering equipment if it is cleaned as specified in paragraph |
| (B)(2)(f) of this rule. |
| |
| (2) The cavities and door seals of microwave ovens shall be cleaned at least every twenty-four hours by using the |
| manufacturer's recommended cleaning procedure. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| NO PAPER TOWELS WERE PROVIDED AT HANDWASH SINK IN KITCHEN. PROVIDE PAPER TOWELS OR OTHER |
| APPROVED MEANS OF HAND DRYING AT ALL HANDWASH SINKS AS SPECIFIED IN RULE REQUIREMENTS CITED |
| BELOW. RESTOCK PAPER TOWEL SUPPLIES BEFORE EXISTING SUPPLIES ARE USED UP. THE ISSUE WAS |
| DISCUSSED WITH THE PERSON IN CHARGE AND SOME PAPER TOWELS WERE BROUGHT FROM THE RESTROOM UNTIL |
| PAPER TOWEL SUPPLY CAN BE REPLENISHED. |
| |
| 3717-1-06.2 Physical Facilities: Numbers and Capacities |
| |
| (C) Handwashing sinks - hand drying provision. |
| |
| Each handwashing sink or group of adjacent handwashing sinks shall be provided with: |
| |
| (1) Individual, disposable towels; |
| |
| (2) A continuous towel system that supplies the user with a clean towel; or |
| |
| (3) A heated-air hand drying device. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| REFRIGERATOR @ 41F; REFRIGERATOR @ 32F; NO HOT FOOD TEMPERATURES WERE AVAILABLE AT THE TIME OF |
| INSPECTION. |
| |
| TEMPERATURE MEASURING DEVICES, CHLORINE SANITIZER AND TEST KIT WERE PROVIDED. |
| |
| NOTE: NO GLOVES WERE PROVIDED AT THE TIME OF INSPECTION. THE PIC COULD NOT LOCATE THEM. NO FOOD |
| WAS BEING PREPARED AT THE TIME OF INSPECTION. THE PIC SAID THAT SHE WOULD GO GET GLOVES PRIOR |
| TO PREPARING / HANDLING READY TO EAT FOOD. RESTOCK SUPPLIES OF GLOVES PRIOR TO DEPLETING |
| SUPPLIES. |
| |
| |
| |
