- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
--Commercially processed ready to eat food ( some of the deli meats & chesses ), located in the service , and held more than 48 hours, is not being marked with the date it was opened, also store made product such as meatloaf.
- Labeling (46.422)
--Prepackaged cooked on site , ready to eat coated and breaded chicken is not labeled properly with the an, ingredient statement .
- Design & Functionality of Temperature Measuring Devices (46.590)
--Temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in whole loaf back deli cooler and the tree door retail yogurt cooler.
- Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
--The quaternary ammonia concentration in the sanitizing solution of the 3-bay warewash sink was 50 ppm, rather than 100- 200 ppm as stated on the manufacturer's use directions. Sanitizer container changed out and concentration now 200 ppm.
- Surface Characteristics of Indoor Areas of Food Facilities (46.901)
--Observed worn and / or product splashed wall surfaces in the deli area behind the deep fryer and the front utensil storage bin.
- Insect Control Device Design & Installation (46.922(c))
--An insect control device ( fly paper strip ) located above the produce wash sink with potential to contaminate food, equipment, and / or utensils.
- Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
--Delivery door to the outside, located in the loading dock area of the food facility is not self-closing and/or is being propped open. Agent observed flies in both the deli and bakery areas.
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08/14/2014 | Regular |
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