VFW Post 10558

Observed several TCS food items in the reach-in cooler in the main kitchen area across from the prep tables at temperatures greater than 41*F. See temperature log. 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. The PIC discarded food items.

Observed several TCS food items prepared and stored for more than 24 hours with prep dates and no discard dates.

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

Must correct within 10 days

Observed original CFSM certificate not posted in public view. Rule: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Corrective action: Priority foundation item must be corrected within 10 calendar days.

Observed food packages not closed properly stored in walk in cooler. Packages shall be properly lidded or closing to maintain integrity of food items.

Observed small amount of brown residue on chute of ice machine. Food contact surfaces shall be cleaned at a frequency as specified by manufacturer or at such a frequency that precludes the build up of mold, dust or debris.

Observed facility lacking CSFM Documentation. At least one employee that has supervisory or management responsibility and the authority to direct/control food preparation and service shall be certified through a proficiency demonstration to practice food safety as a part of an accredited program. Facilities shall display certification no more than 2ft from main cashier within public view. CA: Facility shall enroll an eligible employee in an accredited program AND display certification once one is obtained.