Starlite Skate Center

Observed bags of hotdogs and corndogs held in the reach in cooler over 24 hours without a date mark.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 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

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request.

6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock.

7. The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority:

(i) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 117 Current good manufacturing practice in manufacturing, packing, or holding human food;

(ii) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano;

(iii) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack;

(iv) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk;

(v) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods;

(vi) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami; and

(vii) Shelf stable salt-cured products, such as prosciutto and Parma ham.

Observed several dead german roaches on sticky patch. Observed dead bugs inside of the light shields in both restrooms.

Observed rodent droppings underneath the front counter cabinets. Please remove all rodent droppings and monitor the area to determine if there more appear. Have pest control treatment conducted weekly for 30 days for german roaches and rats/mice.

Observed trash bins in women's restroom without lids.

Observed ceilings with brown water marks and minor damages in the chemical and toiletry storage area and restrooms. Please have ceiling tiles replaced with ones that are non-absorbent and cleanable ceiling tiles.

Observed white powdered sugar inside of a container without a common name label.

Observed an accumulation of dead insects (spiders, german roaches, etc.) on the sticky pads. Observed dead bugs in the light shields in the kitchen and restrooms. Please remove dead insects at a frequency that prevents accumulation and attraction of other insects.

Observed ceilings with brown water marks and minor damages in the kitchen and restrooms. Please have ceiling tiles replaced with ones that are non-absorbent and cleanable ceiling tiles.

Observed no hair restraints in the kitchen for food employees.

Observed live german roaches in a package of single use cups. Manager discarded single use cups and roaches. Please have pest control to treat for german roaches on a weekly basis for 30 days.

Observed rodent droppings underneath cabinets behind front counter. Please conduct weekly pest control treatment for 30 days.

Observed toilets in the men's restrooms (1) and the women's restroom (2) leaking. Please put an 'out of order' sign on the stalls with the leaking toilets until repairs have been made.

Observed inspection report behind the kiosk at the entrance. The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

Observed dust on ceiling fans above the front counter.

Observed mold-like build up on metal ice baffle in ice machine, and black build up on drink machine nozzles.

Observed multiple items- hot dogs, hamburgers, and corndogs- in the reach in cooler without proper date marking after removal from original packaging.

Observed no thermometers located in the warmest portion of the reach-in coolers.

Observed frying oils stored on the floor. Food items must be stored at least 6 inches off the floor. Manger placed oils on shelf.

Observed employee food items stored next to and on top of food items intended for customers in reach-in cooler.

2-2B.Observed open beverage cups stored next to single service articles and food equipment.The manager discarded all open drinking cups.

Heavy mold like accumulation in the interior portion of the ice bin.

RTE and TCS food items stored in multiple cooler and freezers taken out of the original packaging and prepared on site without proper date marking and disposition date.