| 21,22 Date & Time for food safety |
in |
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|
0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed a date marking system in place, however date marking was extended for 9 days instead of 7 days. Observed spicy mayo, wasabi, and ginger with the following date marking: created on 08/26 expired on 09/03. No expired date marking observed during inspection. |
|
Priority (P) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed handwashing sink faucet was not secured to handwashing sink. Faucet was leaning forward and loose from basin. Faucet was dispensing water properly. Per Ryan Meece, Fresh Food Assistant Manager, a service repair ticket had been entered in during inspection. |
|
Core (C) |
0 |