III - P / Preventing Contamination by Hand
OBSERVED STAFF MEMBERS WEARING GLOVES WHEN HANDLING READY TO EAT FOODS.

IV - P / Demonstration of Knowledge
THE PERSON IN CHARGE COULD NOT EXPLAIN THE PROPER COOLING PROCEDURES INCLUDING THE TIME AND TEMPERATURE LIMITATIONS.

V - P / Food from Approved Source
FOODS ARE RECEIVED FROM U.S. FOODS.

VI / Time/Temperature Controlled Safety Food
Corrected During Inspection OBSERVE THAT THE CHICKEN & DUMPLINGS WERE BEING STORED INSIDE OF THE WALK IN COOLER (NEAR THE THREE COMPARTMENT SINK) AT 84 DEGREES FAHRENHEIT. THE PERSON IN CHARGE INFORMED ME THAT IT WAS STORED INSIDE FOR TWO HOURS BEFORE THE INSPECTION BEGAN.
THE FOOD ITEM WAS IMMEDIATELY REMOVED FROM THE WALK IN COOLER, WAS VOLUNTARY DISCARDED AND DENATURED. IN THE TWO STAGE COOLING METHOD, FOOD ITEMS( AFTER PLACING FOOD IN A SHALLOW PAN) MUST BE COOLED FROM 135 DEGREES FAHRENHEIT TO 70 DEGREES FAHRENHEIT WITHIN TWO HOURS AND FROM 70 DEGREES FAHRENHEIT TO 41 DEGREES FAHRENHEIT WITHIN THE LAST FOUR HOURS. VERIFY THAT ALL FOODS ARE COOLED DOWN TO 41 DEGREES FAHRENHEIT BEFORE PLACING THEM INSIDE OF THE COOLER AND WITHIN A TOTAL OF SIX HOURS TO PREVENT POSSIBLE PATHOGEN GROWTH WITHIN THE FOOD ITEM(S).
VI / Time/Temperature Controlled Safety Food
OBSERVED THAT THE CHICKEN SALAD WAS BEING STORED INSIDE OF THE WALK IN COOLER (NEAR THE THREE COMPARTMENT SINK) AT 59 DEGREES FAHRENHEIT. THE PERSON IN CHARGE INFORMED ME THAT IT WAS PLACED INSIDE OF THE UNIT AN HOUR AND A HALF BEFORE THE INSPECTION BEGAN.
THE FOOD ITEM WAS IMMEDIATELY REMOVED FROM THE WALK IN COOLER AND PLACED IN AN ICE BATH. IN THE TWO STAGE COOLING METHOD, FOOD ITEMS( AFTER PLACING FOOD IN A SHALLOW PAN) MUST BE COOLED FROM 135 DEGREES FAHRENHEIT TO 70 DEGREES FAHRENHEIT WITHIN TWO HOURS AND FROM 70 DEGREES FAHRENHEIT TO 41 DEGREES FAHRENHEIT WITHIN THE LAST FOUR HOURS. VERIFY THAT ALL FOODS ARE COOLED DOWN TO 41 DEGREES FAHRENHEIT BEFORE PLACING THEM INSIDE OF THE COOLER AND WITHIN A TOTAL OF SIX HOURS TO PREVENT POSSIBLE PATHOGEN GROWTH WITHIN THE FOOD ITEM(S).
VI - P / Time/Temperature Controlled Safety Food
OBSERVED THAT FOODS ARE BEING SERVED TO THEIR RESPECTIVE MINIMUM INTERNAL TEMPERATURES; FOODS ARE BEING HELD HOT AT OR ABOVE 135 DEGREES FAHRENHEIT.

X-P / Chemical
CHEMICALS ARE STORED IN AN AREA (NEAR THE BACK DOOR) AWAY FROM FOOD PREPARATION AND STORAGE.