- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. These foods were discarded by the operator.
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09/21/2015 | Standard Inspection |
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- The operation maintained written documentation of parasite destruction for applicable fish products.
- Foods are received from the following sources: Gordon Food Service and Sysco.
Facility is using approved sources.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
As discussed.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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09/21/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 02/05/2015 | Standard Inspection |
- Observed food employee washing hands when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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02/05/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 12/12/2014 | Standard Inspection |
- Observed the proper use of gloves with ready to eat foods.
- Observed employees washing their hands as needed.
- Catering manager and other staff display a strong knowledge of food safety practices.
- TCS foods are: + Found at proper storage temperatures. + Cooked thoroughly to destroy pathogens. + Transported in such a way that maintains proper temperatures. + Cooled within 6 hours using approved methods. + Reheated rapidly to 165 F.
- Raw animal foods are stored in a manner that prevents cross- contamination.
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12/12/2014 | Critical Control Point Inspection |
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