II / Good Hygienic Practices
Observed employee eating, drinking, or using tobacco in non-designated area.
DISCUSSED WITH THE MANAGER OF THE COOKS AND FOOD HANDLER EMPLOYEES SHALL DRINK BEVERAGES AT A DESIGNATED AREA AWAY FROM FOOD PREPARATION AREA. Employee(s) shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.
IV / Demonstration of Knowledge
Person in Charge/Demonstration of Knowledge Person in charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
THE MANAGER DEMONSTRATES A GOOD KNOWLEDGE IN RESPONSE TO FOOD SAFETY QUESTIONS REGARDING THE FOOD OPERATION. NOTE: LEVEL 2 CERTIFICATION WAS DISCUSSED AND FORWARDED AT THE TIME OF INSPECTION
V / Food from Approved Source
Food from an Approved Source All foods are from an approved source (including but limited to milk and milk products, eggs, cheese, meat, exotic meats, poultry, fish shellfish, wild mushrooms, baked goods, processed foods). Written documentation of parasite destruction is maintained for applicable fish products. Shellstock identification tags are maintained for 90 days.
FOOD PURCHASE RECEIPTS ARE FROM US FOODS, GORDON FOOD SERVICE, AND NORTHERN HASSEROT
VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature.
Observed time/temperature controlled cold safety food above 41°F. Note: the sliced tomato and cut lettuce held at 52°F for two hours in the danger zone was relocated to metal containers and placed in ice to imeediatley lower the temperature. Except durin cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
VI / Time/Temperature Controlled Safety Food
Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.