- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Provide dates on all foods removed from original packaging (i.e. deli meats, cheese, potato salad, etc.) for proper discarding.
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.
- The physical facilities are not being maintained in good repair. Repair cooling unit at walk in cooler to prevent leak. Move all food product away from area of leak to prevent cross contamination.
The physical facilities shall be maintained in good repair.
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08/24/2015 | Standard Inspection |
- Equipment food-contact surfaces and utensils were not being sanitized. Sanitize meat slicer downstairs to remove food buildup.
Equipment food-contact surfaces and utensils shall be sanitized.
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03/12/2015 | Standard Inspection |
| No violation noted during this evaluation. | 11/25/2014 | Critical Control Point Inspection |
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Date mark all food items held for 24 hours or more and/or all foods removed from its original packaging.
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. Correct By: 28-Nov-2014
- Non-food contact surfaces of equipment are dirty. Clean interior of prpetop cooler to remove water/food buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
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11/25/2014 | Standard Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, TCS 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 in this rule. Correct By: 21-Apr-2014
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04/18/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Label and date mark all foods (deil meats, cheese, corned beef, etc.)
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. Correct By: 21-Apr-2014
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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04/18/2014 | Critical Control Point Inspection |
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