Food is properly labeled Observation: proper labeling is needed on all repacked retail products - see handout
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: need a certified food safety manager on staff within 6 months of opening
Safe handling instructions for meat, poultry, and eggs Observation: raw meat repacked and offered for retail sale shall bear safe food handling instructions.
Packaged food shall be labeled as specified in law Observation: meat repacked and offered for retail sale (chicken, goat, etc) shall be labeled with name of product, where packaged, weight, according to law.
Frozen PHF/TCS foods are properly slacked and thawed Observation: once cut, meat was placed in sink bin of hot 90deg water to defrost. Shall be thawed under cool running water or inside cooler so meat doesn't stay in danger zone for long.
Food shall be obtained from sources that comply with law Observation: keep boxes which bear the mark of USDA inspection for meats until they are sold. Chicken, etc were repackaged but original boxes had been discarded. Must be able to show origin to prove it is from an approved source
Protecting food from environmental contamination Observation: potatoes and onions in cardboard sitting on floor in kitchen shall be elevated at least 6 inches
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