- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed foods in walk in cooler and under counter coolers without date marking.
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. Date mark ready to eat foods to ensure a 1 week rotation.
- Observed a build-up of dirt and debris. Obseved build up of food debris near mixer area and near bread slicer.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean frequently and thoroughly to deter pests and prevent cross contamination.
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11/02/2015 | Standard Inspection |
- Equipment food-contact surfaces and utensils were not being sanitized. Sanitize the underside of the meat slicer to remove food buildup.
Equipment food-contact surfaces and utensils shall be sanitized.
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05/05/2015 | Standard Inspection |
- 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.
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01/06/2015 | Standard and 30 day Inspection |
No violation noted during this evaluation. | 12/04/2014 | Prelicensing Inspection |
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