Cascade Family Skating

Proper date marking and disposition — Inspector Note: Observed failure to properly date mark TCS food items in RIC. Observed container of wings with illegible date marking that PIC could not identify. (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 PIC wrote new date marking info on food.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed big pot with black stains sitting on food contact prep top cutting board in the kitchen. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. Food shall be protected from contamination by storing the food in a cooler or off cutting board. PIC advised to move food off cutting board.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black mold-like substance on soda gun in the bar and in the interior ceiling area around the chute. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. PIC was advised that they clean and sanitized food contact surfaces at a frequency to preclude accumulation of soil residue or mold.