Level One Market

Inspector notes: Observed dairy heavy cream, tuna salad, cooked sausage patties and cooked chicken with no datemarking in reach-in unit located in storage room. PIC stated all food items were opened/prepped less than 7 days prior. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Discussed datemarking requirements. Informed PIC newly prepped RTE/TCS food items follow prep date of oldest RTE/TCS ingredient

Inspector notes: Observed packaged food items (cottage cheese, potato salad, and pastry items) in display cooler missing proper food labels. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Ensure packaged food items have proper food labels prior to next routine inspection

Inspector notes: Observed no certified food protection manager present on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 5TH CONSECUTIVE VIOLATION

Inspector notes: Observed dirty wiping cloth not in a sanitizing solution stored on countertop at ambient air. Food employees use wiping cloth in question to wipe down stovetop to prevent grease buildup. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection

Inspector notes: Observed napkin stored in lettuce in reach-in compartment of prep cooler located by grill. Please ensure that any linens/napkins are kept away from direct contact with food to avoid any possible cross contamination