| OBSERVED SANDWICHES, SALADS, AND OTHER PREPACKAGED READY TO EAT POTENTIALLY HAZARDOUS FOODS IN |
| DISPLAY COOLER THAT WERE NOT MARKED WITH THE DATE BY WHICH IT MUST BE CONSUMED OR DISCARDED. |
| MARK ALL PREPACKAGED SANDWICHES, SALADS, AND OTHER POTENTIALLY HAZARDOUS FOODS WITH THE DATE |
| THAT IS SEVEN DAYS FROM THE DATE THAT IT WAS PREPARED TO INDICATE THE DATE BY WHICH THEY MUST |
| BE CONSUMED OR DISCARDED. |
| |
| 3717-1-03.4 Food: Limitation of Growth of Organisms of Public Health Concern |
| |
| (G) Ready-to-eat, potentially hazardous food - date marking. |
| |
| (1) Except for individual meal portions served or repackaged for sale from a bulk container upon a consumer's |
| request, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food service operation or a |
| retail food establishment for more than twenty-four hours shall be clearly marked to indicate the date or day by |
| which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time |
| combinations specified below. The day of preparation shall be counted as day 1. |
| |
| (a) The food is maintained at a temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less |
| for a maximum of seven days; or |
| |
| (b) The food is maintained at forty-five degrees Fahrenheit (seven degrees Celsius) or between forty-one |
| degrees Fahrenheit (five degrees Celsius) and forty-five degrees Fahrenheit (seven degrees Celsius) for |
| a maximum of four days in existing refrigerated equipment as specified under paragraph (F)(1)(c) of this rule. |
| |
| (2) Except for individual meal portions served or repackaged for sale from a bulk container upon a consumer's |
| request, and for whole, unsliced portions of a cured and processed product with original casing maintained on |
| the remaining portion, such as bologna, salami, or other sausage in a cellulose casing; refrigerated, ready-to-eat |
| potentially hazardous 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 if the food is held for |
| more than twenty-four hours, to indicate the date or day by which the food shall be consumed on the premises, sold, |
| or discarded, based on the temperature and time combinations specified in paragraph (G)(1) of this rule 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 potentially hazardous 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, may be date marked |
| as specified in paragraph (G)(1) or (G)(2) of this rule, or by an alternative method acceptable to the licensor. |
| |
| (4) A refrigerated, ready-to-eat, potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat, |
| potentially hazardous 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. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED PREPACKAGED READY TO EAT FOODS IN DISPLAY COOLER THAT WERE NOT LABELED WITH THE |
| COMMON NAME AND THE INGREDIENTS OF EACH ITEM. LABEL EACH PREPACKAGED READY TO EAT FOOD WITH THE |
| COMMON NAME AND THE INGREDIENTS AS DESCRIBED BELOW. |
| |
| 3717-1-3.5 Food: Food Identity, Presentation, and on Premises Labeling |
| |
| (C) Food labels. |
| |
| (1) Food packaged in a food service operation or retail food establishment, shall be labeled as specified in 21 |
| C.F.R. 101 - Food Labeling, and 9 C.F.R. 317 Labeling, Marking Devices, and Containers. |
| |
| (2) Label information shall include: |
| |
| (a) The common name of the food, or absent a common name, an adequately descriptive identity statement; |
| |
| (b) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, |
| including a declaration of artificial color or flavor and chemical preservatives, if contained in the food; |
| |
| (c) An accurate declaration of the quantity of contents; (d) The name and place of business of the manufacturer, |
| packer, or distributor; and |
| |
| (e) Except as exempted in the Federal Food, Drug, and Cosmetic Act Section 403(Q)(3)-(5), nutrition labeling as |
| specified in 21 C.F.R. 101 - food labeling and 9 C.F.R. 317 Subpart B nutrition labeling. |
| |
| (f) For any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, |
| including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, |
| that discloses the use of canthaxanthin. |
| |
| (3) Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following |
| information in plain view of the consumer: |
| |
| (a) The manufacturer's or processor's label that was provided with the food; |
| |
| or |
| |
| (b) A card, sign, or other method of notification that includes the information specified under paragraphs |
| (C)(2)(a), (C)(2)(b), and (C)(2)(e) of this rule. |
| |
| (4) Bulk, unpackaged foods such as bakery products and unpackaged foods that are portioned to consumer |
| specification need not be labeled if: |
| |
| (a) A health, nutrient content, or other claim is not made; and |
| |
| (b) The food is manufactured or prepared on the premises of the food service operation or retail food |
| establishment or at another food service operation or retail food establishment or a food processing plant |
| that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| REACH IN COOLER @ 40F; REACH IN COOLER @ 41F |
| |
| NOTE: EFFECTIVE 2008 ALL REFRIGERATION MUST BE COMMERCIAL AND HOLD BELOW 41F. |
| |
| CHLORINE SANITIZER AND TEST STRIPS WERE PROVIDED. |
| |
