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 reach in coolers, is not being date marked. In some cases agent noted that date on product exceeded 7 days allowable by FDA code. Proper dating requirements were reviewed with facility. All product on site was dated. In cases were date could not be determined or date indicated exceeded 7 days product was discarded. Product discarded included - sauce - approx 3 lbs / value $10.00 / Chili - approx 2 lbs / value $10.00. Facility to review dating requirements with all personnel. Monitor to assure compliance.
Materials in Multiuse Utensils & Food-Contact Surfaces (46.521)
Facility was found storing food in non food grade containers. Corrected
03/14/2011
Complaint
Preventing Contamination from Food Employees' Hands (46.261)
A food employee was observed touching ready to eat food with bare hands. Requirements reviewed.
Wiping Cloths Use Limitations (46.304)
Observed wet wiping cloths in prep area, not being store in sanitizer solution. Corrected during the inspection
Reheating Food (46.365)
Facility was found reheating potentially hazardous foods on steam tables. Requirements reviewed. Reheated to 165*F on stove during inspection.
Design & Functionality of Temperature Measuring Devices (46.590)
Temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in reach in cooler.
Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration. Facility is utilizing chlorine based at mechanical dishwasher / quat based at three bowl.
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