III / Preventing Contamination by Hand
NO EMPLOYEES WERE OBSERVED HANDLING FOOD WITH BARE HANDS DURING THE INSPECTION.

V / Food from Approved Source
FOODS ARE PURCHASED FROM APPROVED SOURCES.

VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature. OBSERVED COOKED TURKEY AND RAW MARINATED CHICKEN AT 49 AND 47 DEGREES FAHRENHEIT RESPECTIVELY.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are 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. STORE BULKY FOOD SUCH AS THE TURKEY BREAST IN SMALLER PORTIONS, AND MARINATING FOOD IN THINNER LAYERS IN ORDER FOR FOOD TO COOL QUICKLY AND STAY COLD DURING HOLDING. ENSURE THAT COOLER DOORS ARE NOT OPEN FOR LONG PERIODS OF TIME WHEN STOCKING THE UNIT.
VII / Protection from Contamination
FOODS ARE STORED COVERED AND SEPARATED TO PREVENT POSSIBLE CROSS-CONTAMINATION.