II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
II - P / Good Hygienic Practices
Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
III - P / Preventing Contamination by Hand
Observed food employee washing hands when required.
III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.
IV - P / Demonstration of Knowledge
The person in charge IS NOT Certified in LEVEL II Food Protection
VII / Protection from Contamination
Unsafe food was not discarded or properly reconditioned.
A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure, to prevent foodborne illness.
VII - P / Protection from Contamination
FOODS ARE NOT protected from physical and environmental contamination during storage, preparation, holding and display.
X-P / Chemical
Toxic materials are properly identified and stored.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 02-February-2018
Comments |
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QUATENARY AMMONIUM TEST KIT-YES, BIMETALLIC PROBE STEM THERMOMETER–PROPERLY CALIBRATED, FOODS ARE RECEIVED FROM AN APPROVED SOURCE(SHADI'S PRODUCE, BLUE RIBBON MEATS, HILLCREST FOOD SERVICE), PROVIDED FOOD SAFETY HANDOUTS, PIC(PERSON IN CHARGE) PROVIDED FOOD LICENSE |