I - P / Employee Health
The operation had an employee health policy on file.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.
VI - P / Time/Temperature Controlled Safety Food
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 05-April-2018
Comments |
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Facility is rapidly cooling food such as chili and is reheating to 165 degrees F within 2 hours. PIC is knowledgeable about proper cooling and reheating procedures. |