Sanford Estates

Observed food item stored past the disposition date (veggie sauce 11/09/2024) COS: PIC discarded food item. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is appropriately marked with a date or day that exceeds 7 days . P

Observed food items not date-marked in reach-in cooler across from grill. (Sliced tomatoes, opened cheeses, RTE sandwich). CA: Advised PIC to label all food items that require a date. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Observed several wiping cloths stored on tables throughout kitchen not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-serve and single-use articles. CA: Advised PIC to designate an area to dry wiping cloths. (b) Wiping Cloths, Air-Drying Locations. Wiping cloths laundered in a food service establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. This subsection does not apply if wiping cloths are stored after laundering in a sanitizing solution.

Observed wet mop not hung to dry. CA: Advised PIC to hang mop to dry. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

Observed employees using single-use gloves and not changing after each task as needed. COS: Employees switched gloves. . Except as specified in paragraph 3 of this subsection, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked as specified under subsection (5) such as frozen food or a primal cut of meat. 3. Slash-resistant gloves may be used with ready-to-eat food that will not be subsequently cooked if the slash-resistant gloves have a smooth, durable, and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove, or a single-use glove. 4. Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked, such as frozen food or a primal cut of meat.

Observed soiled reach-in cooler shelves throughout main kitchen. Observed soiled floors in walk-in cooler and freezer in main kitchen. Observed heavy-build up of food residue and grease in between equipment. Observed food debris on the outside of dishes stored clean. CA: advised PIC to frequently clean all non-food contact surfaces. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed interior of reach-in cooler soiled with accumulation of food residue. Observed a build-up of debris on the grill hood in the main kitchen area. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.