notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Priority foundation); Foods made a few days ago were not labeled with the preparation date; such as pork and boiled eggs. Date mark/label all TCS (Time/Temperature Control for Safety) foods that are ready-to-eat once opened or prepared and held more than 24hrs. Put a thaw date on foods that have been cooked; frozen; and thawed for service. CDI-Foods were date marked. Educational poster on date marking provided to PIC via email.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
4-501.114; Priority; There was no measurable chlorine in the sanitizing solution at the dish machine. Chlorine solutions must measure between 50-200ppm. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-Sanitizer bucket was changed; but there was still no chlorine solution. Unit will be adjusted by Ecolab. In the meantime; sanitizer solution was set up at the 3-compartment sink for use for sanitizing equipment and utensils.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.17; Priority Foundation; Foods made a few days ago were not labeled with the preparation date; such as pork and boiled eggs. Date mark/label all TCS (Time/Temperature Control for Safety) foods that are ready-to-eat once opened or prepared and held more than 24hrs. Put a thaw date on foods that have been cooked; frozen; and thawed for service. CDI-Foods were date marked.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-304.14(B); One wet wiping cloth was stored on the preparation counter in between uses. Hold wet wiping cloths in properly concentrated sanitizer between uses. CDI-Sanitizer bucket was filled and cloth was stored in it.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Bowls were stacked tightly while still wet. Store dishes and utensils to allow air drying after cleaning and sanitizing. CDI-Bowls were rearranged to allow air drying.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.