Stevedore

Observed inaccurate date-labels on milk glaze (7/8) and sliced ham and turkey (7/15)(7/17) prepped the prior day. COS: PIC confirmed when TCS items were prepped in-house and ensured proper date-labels were placed on items.

Observed several containers of prepped herb butter with a prep date of 12/17 stored in walk-in. Observed feta cheese stored outside of original packaging with a prep date of 11/26. CA: A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; COS: PIC discarded of TCS items with prep dates past 7 days.

Observed quaternary sanitizer in 3-compartment sink and sanitizing bucket to have a concentration greater than 400 ppm. Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

Observed sandwiches placed in dessert case out of temp.

PIC: PIC stated sandwiches were just placed in case. Educated her to place time stamps for each batch and ensure they are discarded after 4 hour time period.

RCA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.