Daily log: 7-18
7/18/2011Births
Mercy St. Charles Hospital
Jennifer Seibers, Toledo, boy, July 13.
Angelica Zills, Toledo, boy, July 14.
Jodie Coker, Oregon, boy, July 15.
Sabrine and Bryan Gillis, Toledo, girl, July 16.
Mercy St. Vincent Medical Center
Wendy and Jeff Wisniewski, Toledo, girl, July 15.
Toledo Hospital
Latia Campbell, Toledo, girl, July 15.
Casey Porter, Toledo, girl, July 15.
Patricia and Jermaine Shumpert, Toledo, boy, July 16.
Margie Fields, Toledo, boy, July 16.
Jennifer Cady, Swanton, girl, July 17.
Coroner's Rulings
The Lucas County Coroner has ruled in the following deaths:
Harry Smith, 61, of Toledo, May 2, at home. Accidental, acute combined drug intoxication.
Richard Wain, 78, of Ida Maybee, Monroe, Mich., July 2, at Mercy St. Vincent Medical Center. Accidental, complications of blunt force trauma left hip; deceased fell at home.
Restaurant inspections
Recently released inspection reports of Lucas County food-service operations.
Violations:
Maumee Sports Mall, 1600 Market, Maumee, inspected May 9. Hand washing sink not stocked with soap. To facilitate good hand washing practices, the hand sink must be stocked with soap, paper towels and a hot water supply at all times. Corrected at inspection. Inspector: Paul Bauman.
Kyoto Ka, 6801 West Central, inspected May 10. Observed mold growth in ice machine, clean regularly. Inspector: Nicholas Kusina.
Coney Island Hot Dogs, 430 North Superior, inspected May 6. The prep top cooler is holding in the 50s degrees. This is an unsafe temperature for time/temperature control for safety foods to hold cold. Maintain cold foods at 41 degrees or below to prevent the growth of bacteria that can lead to food related illnesses. Empty cooler and do not use until repairs have been made and verified by this department that safe temperatures are being achieved. The hand sink in the back kitchen was not stocked with hand washing supplies. To ensure proper hand washing is taking place, restock supplies when emptied. Inspector: Kelly Cipiti.
7-Eleven Store, 537 Woodville, inspected April 28. Observed a spray bottle marked food sanitizer 500 ppm. The test paper turned bright aqua color. All staff that handles chemicals needs to be trained on proper use of chemicals. Dilute sanitizer when necessary. Maintain food contact sanitizer at 200 ppm. Observed chemical spray bottle not labeled. Label all chemical with common name to allow for proper identification. At the time of inspection, the grease trap was leaking all over the floor. A plumber was contacted to come out today to make necessary repairs. A foul odor was detected from this area. Routinely clean out grease interceptor to prevent back ups. Clean and sanitize the floor and all items that were in contact with this waste water. Sinks can not be used until repairs have been made. This facility has limited ware washing. At least every four hours a clean tong must be used until repairs are made and ware washing can begin again. Inspector: Cipiti.
Dairy Queen Brazier, 4144 West Alexis, inspected May 18. Observed shoes in a bucket of water to be cleaned in the sanitizer compartment of the three-compartment sink. This sink is the only place to properly wash, rinse, sanitize, dishes, and utensils. Remove bucket and shoes from the sink and thoroughly sanitize the sink before use. Walk in cooler temperature is 45 degrees. The prep top cooler has a temperature of 40-50 degrees. All time/temperature control for safety foods must be held at 41 degrees or lower at all times to prevent the possible growth of bacteria. Observed employee placing gloves on without washing hands. Hands must be washed prior to placing gloves on to prevent cross contamination. Practice good hand washing and glove use to prevent cross contamination. Inspector: Jennifer Gottschalk.
The Andersons, 530 Illinois, Maumee, inspected June 8. Date marked items in the deli display case found with an eight-day expiration date. All potentially hazardous foods must be date marked with a seven-day expiration date with the product being discarded at the end of the seventh day to ensure proper rotation. Date marking will be re-set in the computer system. Inspector: Sara Becker.
Brandywine Country Club, 6904 Salisbury, Maumee, inspected May 31. Past-dated food found in the walk in cooler. Pan of cooked chicken found dated 5/19. All potentially hazardous foods must be date marked with a seven-day expiration date and then discarded at the end of the seventh day. Rotate food daily to be sure all foods are in date. Inspector: Sara Becker.
Eat & Run, 7408 West Central, Toledo, inspected June 13. Observed back screen door with a gap on top. Put plastic shield or screen to cover this area to prevent pests from entering facility. Observed eggs stored above other food/beverages in walk-in cooler. All eggs/poultry products must be stored on bottom shelf to prevent contamination of other products. Inspector: Nicholas Kusina.
Tim Hortons, 6815 West Central, Toledo, inspected June 13. Observed time/temperature control for safety food stored in walk in cooler with no date on container, all time/temperature control for safety food kept for over 24 hours must have a disposal date on product. Observed chicken stored in warmer/hot box at 130 degrees. All time/temperature control for safety food must be kept at 135 degrees or higher to prevent the growth of bacteria. Inspector: Kusina.
Maumee Senior Center, 2430 South Detroit, Maumee, inspected June 13. Thoroughly clean, sanitize, and maintain the interior of ice machine. Observed pink mold growth on side of ice machine. Inspector: Paul Bauman.
Alpine House of Toledo, 2901 Tremainsville, Toledo, inspected June 10. Observed improper date marking in reach-in cooler. Lunch meat not dated. Ham dated 4/19. All time/temperature control for safety foods must be properly dated with a seven day discard date. Inspector: Stacy Seger.
Making A Difference Childcare, 1101 Woodstock, Toledo, inspected June 7. Sloppy joe and macaroni and cheese was found in the cooler covered with shopping bags. This food was at 70-90 degrees. Never cover food that is cooling, as this will trap heat and food will remain at temperatures at which bacteria will begin to grow. Do not use plastic shopping bags for food. Provide paper towels in dispenser at hand sink. Begin making food with a date mark. Inspector: Cipiti.
Toledo Food Center, 303 Main, Toledo, inspected June 7. Observed cut melons in the produce area holding at 51 degrees. Cut melon must be held at 41 degrees or below to prevent bacteria growth that can lead to food related illnesses. Remove all cut fruit from sale. Observed sliced packaged vegetables being stored below raw meats. To prevent cross contamination, store vegetables above raw meats. Observed a dirty knife placed back into the clean knife rack. To prevent contamination to clean utensils, never store dirty items in this holder. Take holder apart to wash and sanitize. Inspector: Cipiti.
McDonald's, 90 Main, Toledo, inspected June 7. Observed buildup on lids and containers on the clean dish rack. The large containers used to hold clean items were dirty. Properly wash and sanitize all containers to remove heavy buildup. Containers may need to be scrubbed hard to remove buildup and running through dish washing machines may not be enough. Observed buildup on lids from date stickers. The sanitizer bucket tested at 0 ppm chlorine when tested. Inspector: Cipiti.
Chinese Favorites, 4939 Dorr, Toledo, inspected June 9. time/temperature control for safety foods being held without any date marking. All ready-to-eat time/temperature control for safety foods held longer than 24 hours must be marked with a 7 day discard date. Inspector: Bauman.
Toledo Behavioral #12711, 930 South Detroit, Toledo, inspected June 7. The hand sink in the kitchen is dispensing water at 88 degrees. All hand sinks must be equipped with at least 100-degree water. Restore the hot water so that it dispenses in an appropriate amount of time to properly wash hands. Inspector: Gillian Wilkie.
Rudy's Hot Dog, 4748 Monroe, Toledo, inspected June 7. The walk-in cooler is holding time/temperature control for safety food at 41-53 degrees and has an ambient air temperature of 51 degrees. All time/temperature control for safety food shall be held at 41 degrees or less to prevent the growth of bacteria. Contact a licensed repair service to fix the cooler so that it holds food at 41 degrees or less. Found hash browns and shell eggs sitting out at room temperature. Keep all time/temperature control for safety food under refrigeration to control the growth of bacteria. Observed wet towels stored on the countertops. Keep all wet towels stored in the sanitizer wipe bucket to prevent the growth of bacteria. Inspector: Wilkie.
Reve Salon And Spa Inc., 5600 North Main, Sylvania, inspected June 6. Unlabeled spray bottle observed. Label all chemical spray bottles to allow all employees to know what they contain. Dish machine is not working properly. High temperature dish machine must reach 150 degrees for wash and 180 degrees for final rinse. This dish machine must also have self dispensing soap. Contact dish machine repair company to repair the dish machine and to add a self dispensing soap to the unit. No beverage may be made at this time. The dish machine is the only method of washing and sanitizing dishes and cups. Contact this department once the dish machine is repaired. Inspector: Gottschalk.
R.S. Restaurants Inc., 6064 Monroe, Sylvania, inspected June 2. Observed raw meat over cooked product in the walk-in cooler on a speed rack. Raw meat must be stored below ready-to-eat food to protect from cross contamination. Monitor all storage in cooler and speed racks. Observed containers stored above food in the dry storage area. Store all chemicals in one area away from food and food contact items to protect from cross contamination. Stock the hand sink on the line with hand pump soap and paper towels. All hand sinks must be properly stocked to allow all employees to properly wash their hands. Inspector: Gottschalk.
Happy's Pizza, 1339 Dorr, Toledo, inspected June 3. Unlabeled chemical spray bottle observed. All chemical spray bottles must be labeled with the common name of the chemical to allow all employees to know what the bottle contains. Properly label all chemical spray bottles. Found rib tips in the one- door Pepsi cooler at 45 degrees. All time/temperature control for safety foods must be maintained at 41 degrees or lower at all times to prevent the possible growth of bacteria. Remove the rib tips from the cooler. No time/temperature control for safety food may be stored in this cooler. All food must be stored in the prep top coolers or the walk-in coolers. Improper date labeling observed. All time/temperature control for safety food that is open and prepared must be properly dated to allow employees to know when it was opened/prepared and when to discard if not used in 24 hours. This includes the cheese, cakes, peach cobbler and pudding. Observed box of carry-out containers stored on the floor. All food containers and beverages must be stored at least 6 inches off the floor to prevent contamination. Provide drain plugs for the three-compartment sink. The three-compartment sink is the only method of properly washing, rinsing and sanitizing dishes, trays, and utensils. If the facility does not have a means to properly wash, rinse and sanitize dishes, the facility may not operate. Inspector: Gottschalk.
Centennial Terrace East, 5773 Centennial, Sylvania, inspected June 3. Observed bare hand contact with ready-to-eat foods. Ready-to-eat foods must be handled with gloves, a utensil, or deli paper. Hands must be washed prior to placing gloves on. Inspector: Gottschalk.
Arby's, 1425 South Byrne, Toledo, inspected June 6. The unit holding sliced tomatoes, sliced cheese and condiments is in the 55 degree range. To prevent the growth of bacteria that can lead to food related illnesses, time/temperature control for safety foods must be held at 41 degrees or below. Discard these foods. Repair cooler, do not use until holding at safe temperatures and verified by this department. A large garbage can is stored directly in front of the hand sink. To ensure proper hand-washing, relocate can. Observed food debris in prep-sink bay and dirty items stored on the prep sink drain board. To prevent contamination, clean and sanitize this sink and drain board. Do not use this sink area to store dirty items. Observed buildup on the inside surface of the ice machines. To prevent the growth of mold or bacteria, clean and sanitize all inside surfaces. Observed bags of ice on the floor of the walk-in cooler. To prevent contamination, store ice at least six inches off floor. Inspector: Cipiti.
Ya Halla, 2124 West Alexis, Toledo, inspected June 10. Observed cook wash and dry gloved hands. Gloves must be changed between tasks. Wash hands between glove changes. No certified person in charge on duty at time of inspection. Someone must always be available that is knowledgeable on food safety procedures. Observed time/temperature control for safety foods at unsafe temperatures. All such foods must be held at 41 degrees or below to prevent bacteria growth that can cause a food-borne illness. Observed sponges used for ware-washing and equipment washing. Sponges harbor bacteria and may not be used in conjunction with ware-washing or equipment cleaning. Observed food stored directly on floor in kitchen. All food and food contact items must be stored a minimum of 6 inches above the floor to prevent contamination. Observed no date marking on food in walk-in cooler. Any ready-to-eat, potentially hazardous food item kept longer than 24 hours after cooked, prepared, or opened must be held at 41 degrees or less and requires a 7-day date mark. Observed reuse of single-use containers for spices and unapproved containers for food items and the re-use of pita bread bags. Only NSF- approved food-grade containers may be used. Front hand sink on cook line must be fully functional. No hand towels are available because machine is jammed and no hand soap is available. Repair and stock hand sink for cook to use. Wipe rags resting out of sanitizer bucket on cook line. A sanitizer bucket with 50-100 ppm bleach must be used to store wipe rags between uses. Areas needing improvement from last inspected have not been corrected. Inspector: Seger.
Village Inn, 4984 Holland-Sylvania, Toledo, inspected June 14. Observed hash browns at 95 degrees sitting out at room temperature. Hash browns must be held hot at 135 degrees or higher to prevent the possible growth of bacteria. Set up a double broiler on the flat top or stove top to maintain hash browns at 135 degrees or higher. Unlabeled chemical spray bottle observed above the kitchen hand sink. All chemical spray bottles must be properly labeled. Store all chemicals in one area away from food and food contact items to protect from cross contamination. Observed open package of hot dogs labeled 5/31. Once a package of hot dogs is opened it must be used within 7 days. The hot dogs were discarded at the time of inspection. Observed food stored directly on the floor in the walk-in cooler. All food must be stored at least 6 inches off the ground at all times to prevent cross contamination. Observed potato bucket in the mop sink. The mop sink is only used to dispose of mop water. Food preparation must be done in the food prep sink to prevent contamination of food. Inspector: Gottschalk.
Oakleaf of Toledo, 4220 Holland-Sylvania, Toledo, inspected June 14. Juice unit has a temperature of 47 degrees. The juice according to the label must be kept at 40 degrees or lower. Monitor temperature of this unit with a cooler thermometer or a calibrated food thermometer. Cooler thermometer was added to the unit. The juice unit should have an air temperature between 34-38 degrees to maintain juice at 41 degrees or lower. If the temperature does not reach below 40 degrees, contact the repair company. Inspector: Gottschalk.
Express Carryout of Toledo, 1920 Mulberry, Toledo, inspected June 8. Observed cooked side items and open loaves of deli meat held well beyond the 7-day time allowed. The open deli loaves had no date mark and the side items were held from as long as 5-22-11, an 18-day hold time. Product was pulled from sale at inspection. To limit the growth of bacteria that can cause food-borne illness, all ready-to-eat time/temperature control for safety food items held longer than 24 hours requires a date mark. Observed a box of waffle cones and cups stored on the floor. All food and clean items must be protected from contamination. Store in a clean and dry area at least 6 inches off the ground. Observed improper reheating of taco items and other leftovers in the tabletop warmer. To destroy any potential bacteria growth, all reheats must be over direct heat or flat top grill to 165 degrees or above within 2 hours before adding to the warmer. Observed the two-door freezer no longer holding food items in a frozen state. Make necessary repairs to the freezer to hold product in a completely frozen state. Inspector: Kerry Stanley.
Lil' Bitty Diner, 3928 Lagrange, Toledo, inspected June 8. Observed bare-hand contact with toast. All food items must be protected from contamination. No bare-hand contact may be made with ready-to-eat food items. Observed items without proper date marking. To limit the growth of bacteria that can cause food borne illness, all ready-to-eat time/temperature control for safety food items kept longer than 24 hours requires a date mark. Observed the reuse of single-use containers and the use of home style containers. All containers must be commercial grade or better. Inspector: Kerry Stanley.
Meijer, 1500 East Alexis, Toledo, inspected June 8. Observed cut watermelons held on a rolling rack at room temperature with time in lieu of temperature procedure. To limit the growth of bacteria that can cause food borne illness, all melons once cut require to be held at 41 degrees or less at this facility. This facility does not have an approved procedure for time in lieu of temperature or the proper license classification for this procedure. Observed pieces of raw ground beef in the sanitize bay of the three compartment sink and on clean trays on the sanitize drain board. No food product should be in the sanitize bay. All scraps must be removed during the wash process. All residue and debris must be fully removed from any item before designating as clean. Sinks and trays were pulled to be cleaned and sanitized. Observed the deli spot cooler in aisle 9 holding product above 41 degrees. To limit the growth of bacteria that can cause food-borne illness, all refrigeration units are required to hold product at 41 degrees or less. Product pulled from sale. Inspector: Stanley.
Detwiler Golf Course, 4001 North Summit, Toledo, inspected June 8. Observed the hot dogs on the roller grill below 135 degrees. To limit the growth of bacteria that can cause food-borne illness, all time/temperature control for safety food items in hot holding must maintain 135 degrees or above. Temperature of grill adjusted at inspection. Observed shredded cheese in self-service container at 68 degrees. To limit the growth of bacteria that can cause food-borne illness, all time/temperature control for safety food items must be held cold at 41 degrees or less. Observed no date marking of required items. To limit the growth of bacteria that can cause food-borne illness, all ready-to-eat time/temperature control for safety food items kept longer than 24 hours after the package is opened requires a date mark. Observed a home-style crock pot used to hold hot dog sauce. All equipment must be commercial grade or better. Discontinue the serving of the hot dog sauce until reheating and holding methods are approved by the Toledo-Lucas County Health Department. Observed a cup in the hand sink. Do not use the handsink for the storage of any items. Inspector: Stanley.
Raceway Park Concessions - Food B, 5700 Telegraph, Toledo, inspected June 11. Observed the pulled pork reheating in the steam table. To destroy any potential pathogen growth, all reheating must be done over direct heat to 165 degrees within 2 hours before adding to the steam table. Observed a cooked roast in the two-door cooler without date marking. Observed the wiping bucket at 0 ppm. To properly sanitize, the concentration must be at 200 ppm. Observed an unlabeled chemical spray bottle under the three compartment sink. Label all spray bottles with the common name of ingredients. Inspector: Stanley.
Mike's Carry Out, 408 Cleveland, Toledo, inspected June 13. Observed pudding cups with a label that states "Keep Refrigerated" on the sales shelf at room temperature. To limit the growth of bacteria that can cause food-borne illness, adhere to safe handling. Observed the ambient air temperature in the large walk-in cooler at 44 degrees. Frost built up on one of the units. To limit the growth of bacteria, all refrigeration units are required to hold at 41 degrees or less. Three-compartment sink completely blocked at inspection. The sink must be accessible at all times for proper ware-washing. Keep a supply of sanitizer and appropriate test kit for the sanitizer used. Inspector: Stanley.
Marco's Pizza, 257 Golden Gate Shopping, Maumee, inspected June 14. Quatemary ammonia sanitizer in use at a concentration above 400ppm. To effectively sanitize at safe levels, quatemary ammonia must be used at a concentration of 200ppm. Inspector: Bauman.
San Marco's Supermarket, 719 Galena, Toledo, inspected May 12. Observed bare-hand contact with ready-to-eat foods. All food items must be protected from contamination. Observed cooked rice cooling in deep containers at room temperature. To limit the growth of bacteria that can case food-borne illness, all cooling must be conducted rapidly under supervision. The facility has 2 hours to get from 135 to 70 degrees and an additional 4 hours to reach 41 degrees or less. Food items must be left uncovered until 41 degrees or less. If the facility is using deep containers to cool, the containers must be submerged in an ice bath or used in conjunction with an ice wand. Facility may also cool food items in shallow pans with no more than 2 inches deep with food in each pan in the walk-in cooler. Never cool time/temperature control for safety food items at room temperature. Inspector: Stanley.
Raceway Park Concession - Food A, 5700 Telegraph, Toledo, inspected June 11. Observed an unlabeled spray bottle on the back storage shelves. Label all bottles with the common name of ingredients to prevent a chemical contamination. Inspector: Stanley.
Long Shots Sports Bar, 5700 Telegraph, Toledo, inspected June 11. Observed no wiping bucket setup at inspection. During all hours of operation, all locations must have a wiping bucket setup to properly sanitize surfaces and to properly store damp or soiled cloths. Observed the pizza spatula left from the night before in a bucket of sanitizer. All equipment must be properly washed, rinsed and sanitized. Inspector: Stanley.
Raceway Park Clubhouse, 5700 Telegraph, Toledo, inspected June 11. Observed buildup present in the ice machine. Clean and sanitize according to the manufacturer's specifications. Inspector: Stanley.
Jimmy John's, 6385 Monroe, Sylvania, inspected 6 14. Observed chlorine bleach stored on top shelf above food an food contact items in the storage area. Chemical spray bottles were also observed hanging on the hand sink. Do not hang chemical spray bottles on the hand sink. Place all chemicals in one area below food and food contact items to prevent cross contamination. Inspector: Gottschalk.
Rite Aid #6682, 1030 West Alexis, Toledo, inspected June 3. Watch product placement on clearance end caps. All food and food contact items must be stored above chemicals. Inspector: Seger.
Bob Evans Farms Inc., 6215 West Central, Toledo, inspected May 24. The walk-in cooler is holding foods at 45 degrees at time of inspection. Adjust or repair the walk-in cooler as needed so that all foods hold cold at 41 degrees or lower at all times. Observed a spray bottle of glass cleaner hung on a rack with and above clean dish ware. Keep all chemicals stored separately or underneath all food or food contact items to prevent chemical contamination. Inspector: Sattler.
Marco's Pizza, 1234 Sylvania, Toledo, inspected June 6. Observed time/temperature control for safety foods above 41 degrees. All time/temperature control for safety foods must be held at 41 degrees or below to prevent bacteria growth that can cause a food-borne illness. All food discarded at time of inspection. No sanitizer bucket set up at time of inspection. A sanitizer bucket with a concentration of 50-100 ppm bleach or 200 ppm quat must be set up during all hours of operation for properly wiping up spills or sanitizing equipment. Inspector: Seger.
Arrowhead Behavioral Health, 1726 Timberline, Maumee, inspected June 6. Sealed package of raw ground beef stored in same container as ready-to-eat lunch meats. To prevent potential cross-contamination, store all raw meats below ready-to-eat products. Inspector: Bauman.
The Lunch Hour, 332 North Erie, Toledo, inspected May 25. Observed food in the steam table at 130 degrees. When reheating food, reach 165 degrees within two hours on a direct heat source before placing it in hot holding. The one-door reach-in cooler is holding time/temperature control for safety foods at unsafe temperatures. To prevent the growth of bacteria that can lead to food related illnesses. Maintain time/temperature control for safety foods in cold holding at 41 degrees or below. Food was just purchased and brought into facility from staff member. When transporting food from food supplier to facility, use a cooler with ice to maintain food at safe temperatures. Inspector: Cipiti.
Tony Packo's Cafe, 1902 Front, Toledo, inspected May 24. Observed improper date marking on the packages of food received from the commissary. The reduced oxygen packaged items were marked for 16 days instead of the maximum 14 days allowed. Inspector: Cipiti.
Petit Fours Patisserie and the Cafe, 27 Broadway, Toledo, inspected May 24. At the time of inspection, the prep top cooler on the lien was holding at 44-47 degrees. To prevent the growth of bacteria that can lead to food related illnesses, maintain cold holding at 41 degrees or below. Call for maintenance on this cooler. Inspector: Cipiti.
Tim Hortons, 1345 North Reynolds, Toledo, inspected May 23. Observed wet towels stored on the counter tops and the quat sanitizer in the bucket and clear spray bottles was low. Store all wet towels in the sanitizer bucket when not in use to prevent contamination and maintain quat sanitizer at 200ppm. Use test kit. Observed chemical spray bottles stored on a food storage rack. Store all chemicals in a designated space away from food to prevent contamination. The small cooler by the drive-thru is holding time/temperature control for safety food at 44 degrees. All time/temperature control for safety food must be held at 41 degrees or less to prevent the growth of bacteria that can lead to food related illnesses. The cooler door was not closed all the way. Inspector: Cipiti.
Chuggy's Ice Cream & Deli, 921 Oakdale, Toledo, inspected May 18. Provide three working drain plugs for the three compartment sink. The drain plugs currently being used are not holding water. Inspector: Cipiti.
Dorr Street Cafe, 5243 Dorr, Toledo, inspected June 2. Observed the use of disposable plastic cup for dispensing apple sauce. Provide a scoop with a handle or use a utensil to prevent potential contamination of ready-to-eat foods. Observed food stored directly on floor in walk-in freezer. To prevent potential contamination, store all food at least 6 inches off floor at all times. Inspector: Bauman.
Giant Eagle #6536, 6930 West Central, Toledo, May 31. Observed several deli meats with date marks longer than 7 days. All time/temperature control for safety food must be date marked no longer than 7 days and either used or disposed to prevent the growth of bacteria. Inspector: Kusina.
The Andersons Market, 7638 Sylvania, Sylvania, inspected May 31. Observed several time/temperature control for safetyfoods date marked longer than 7 days. Please check dates often to ensure that the time/temperature control for safety food is used or discarded before the 7 days expires. Inspector: Kusina.