VIOLATION: Datemark on soup indicates the day of preparation and freezing (soup is frozen the same day it is prepared). |
Another datemark must also be on soups for the day it was pulled from the freezer and thawed. |
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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. |
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VIOLATION: Observed accumulation of debris on walls and equipment throughout establishment. General cleaning could use |
improvement. Clean all items and maintain clean to sight and touch. |
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3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
(A)Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
(1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. |
(2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits |
and other soil accumulations. |
(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, |
and other debris. |
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3717-1-06.4 Physical facilities: maintenance and operation. |
(B)Cleaning - frequency and restrictions. |
(1) The physical facilities shall be cleaned as often as necessary to keep them clean. |
(2) Cleaning shall be done during periods when the least amount of food is exposed such as after closing. |
This requirement does not apply to cleaning that is necessary due to a spill or other accident. |
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All coolers and cold holding at or below 41°F. |
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All hot holding above 135°F. |
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Quat sanitizer, test kit, temperature measuring device, and gloves provided. |
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Hats worn or hair pulled up to secure it. |
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Reheating in individual prtions only - no bulk reheats. |
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** A follow up of the above cited violations will be conducted at the next regular inspection. |
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