Labeling (46.422)
--Prepackaged brownies food is not labeled properly with the name of product, ingredient statement, net weight, distributed by statement and/or nutritional facts. Inform staff / Enforce through managerial team.
Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
--Potentially hazardous ready-to-eat food prepared in the food facility and held for more than 48 hours, located in the bain marie, is not being date marked. Improvement in general is needed with date marking to ensure FIFO (first in first out) food storage practices. Inform staff / Enforce through managerial team.
Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
--Time in lieu of temperature being used as a control for potentially hazardous foods, but the creamer was observed being held for more than 4 hours and observed at 61 F. Creamer was discarded. Have a written policy in place for staff to follow. Replace milk / creamer caraf every 4 hours.
Equipment in Good Repair & Proper Adjustment (46.671)
--The type 2 cooking exhaust hood is not supplied with a dated service sticker indicating the last service. All burgers and chickens cooked on the panini press must be placed under the type 2 hood. Inform staff / enforce through managerial team.
Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
--Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dust / debris. Clean and sanitize the fan guard located in the Fogel 1 Door refrigerator.
Handwashing Facility Installation (46.822(b))
--The handwash sink located in the employee resroom area does not have water at a temperature of at least 100°F, as required for all food handlers.
Cleaning & Storing Maintenance Tools (46.981(e)(m))
--Dirty mop water being disposed of in 3 compartment warewashing sink. The facility must obtain access to the mop sink closet on the lower level. Contact maintenance and obtain a key for the mop sink closet.
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