Seasons Corner Market

Inspector notes: Per interview of staff, tongs used at the customer self-service hot roller rack are only washed, rinsed, and sanitized every six hours. The surfaces of equipment that contacts time/temperature control for safety (TCS) foods such as meats and cheeses must be washed, rinsed, and sanitized at least every FOUR hours. Proper sanitizing frequency/procedures were discussed with the employees at the time of inspection.

Inspector notes: Chemicals (Sanitizer bucket) were stored on the counter where food/equipment/single service articles are handled. Sanitizer buckets are to be stored in a way to prevent possible contamination of food, equipment, or utensils.

Inspector notes: Several items hot hold and baked goods case were observed without adequate labeling. Bulk FOOD that is available for CONSUMER self-dispensing shall be prominently labeled with the following information in plain view of the CONSUMER: 1. The manufacturer's or processor's label that was provided with the FOOD; or 2. A card, sign, or other method of notification that includes the information specified... Label information shall include: - The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; - 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; - 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.

Inspector notes: Utensils were observed stored in stagnant water between uses at the cafe area. Proper storage of in-use utensils was reviewed with the employee at the time of inspection.

Inspector notes: Per interview of the staff, the tongs used for customer selection of hot items on the roller rack were not properly sanitized (Sprayed and wiped with a vinegar/water mix). The surfaces of equipment that contacts time/temperature control for safety (TCS) foods such as meats and cheeses must be properly washed, rinsed, and sanitized in the 3 Bay Sink at least every four hours.