| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 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 peppers and onion that were cut in house with dates exceeding 6 days from creation. Cut produce was prepared on 12/09/25 with a discard date of 12/17/25 which exceeds 6+1 datemarking allowance. Observed cut carrots and celery packaged with potatoes for roast/stew kits with no datemarking present. |
PIC and staff created produce labels for cut peppers and onions prepped on 12/09/25 with discard date of 12/15/25. Cut carrots and celery in roast/stew kits were voluntarily discarded. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
out |
Observed excessive ice buildup on rear coils of meat room walk in coolers restricting airflow and coolant circulation. |
Meat room and maintenance staff were observed chiseling away ice in order to free equipment for cleaning and efficient operation. |
Priority Foundation (PF) |
0 |