American Legion Post 172 Restaurant

Observed food seasonings out of its original container in unlabeled containers. Per person in charge the items were coarse salt and chicken seasonings. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Label food containers with their common name.

Observed open packages of sliced ham and sliced turkey inside the reach in cooler not date marked. 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 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. Person in charge will date mark the sliced deli meats.

Observed numerous hot dogs inside the reach in cooler in a storage bag date marked November 25-December 25. A food that requires datemarking shall be discarded if it is inappropriately marked with a date or day that exceeds 7 days. Food discarded.

Observed raw steaks (59 F), shredded cheese (60 F), and sour cream (60 F) above 41 F inside the walk-in cooler. The ambient air temperature of the walk-in cooler is 63°F. Told the repair representative is on the way to repair the walk-in cooler, and that it was repaired two days ago. Told the food items were inside the unit for 30 minutes. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41°F or below. Corrected on Site (COS): Food items discarded. Recommend not to store TCS foods inside the walk-in cooler until the unit is repaired and the ambient air temperature is 36-38°F.

Observed no test strips for the quaternary sanitizer that the establishment uses. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Purchase test strips.

Observed no Certified Food Safety Manager (CFSM) at the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Have a representative to sign up for the accredited course and take the exam. A list of accredited CFSM programs provided.

Observed an opened water bottle stored around clean equipment/utensils. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas, and food storage areas. However, drinking from a single-service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Discard the water bottle.

Observed a box stored inside of the hand sink in the kitchen. A hand sink is used for only handwashing. Corrected on Site (COS): Box removed out of the hand sink.

Observed no hand soap at the hand sink in the kitchen. All hand sinks must be supplied with hand soap to use when washing hands. Corrected on Site (COS): Hand soap placed at the hand sink.

Observed several Time/Temperature Control for Safety (TCS) foods inside the reach-in cooler not date marked. 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. Corrected on Site (COS): Food items discarded.

Observed a pack of ham deli meat with no date marking indicating when the product was opened or when the product has to be discarded. 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. Corrected on Site (COS): Ham discarded.

Observed a package of hot dogs with a date of January 23, 2025. The hot dogs were still be held inside of the reach-in cooler passed its discard date. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. The food item must be used before the disposition date. Corrected on Site (COS): Hot dogs discarded.

Observed thick slimy brown/yellow substance along the baffle inside the ice machine. Food contact surfaces must be cleaned frequently to prevent contamination. Discard existing ice and clean the inside of the machine including the baffle before making a fresh amount of ice.

Observed a black and pink-like substance located on the baffle inside of the ice machine. Food contact surfaces must be cleaned frequently to prevent contamination. Remove/melt the ice and clean the inside of the machine (including the baffle) before making a fresh amount of ice.