| Walk-in cooler @ 36° |
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| Raw chicken @ 35° Meat sauce @ 36° |
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| 3717-1-03.4 Food: Limitation of Growth of Organisms of Public Health Concern |
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| 1) Observed prepared ready to eat meat sauce stored in walk-in cooler for more than 24 hrs.that was not properly day date |
| marked with expiration date. The food code allows for 7 days. This means the day of preparation counts as day 1, plus the |
| additional 6 days are counted to arrive at the discard / expiration day. This must be clearly marked on the outside of the |
| container. See the rules... |
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| (G) Ready-to-eat, time/temperature controlled for safety food - date marking. |
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| (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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