I / Employee Health
License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations. OBSERVED NO EMPLOYEE HEALTH POLICY.
The license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food. ALL EMPLOYEES MUST READ AND SIGN AN EMPLOYEE HEALTH POLICY. IT MUST CONTAIN THE COMMON SYMPTOMS OF FOODBORNE ILLNESS, THE 13 REPORTABLE DISEASES, AND A STATEMENT OF ACKNOWLEDGEMENT. THE HEALTH POLICIES MUST BE KEPT ON FILE. THE PIC WAS GIVEN AN EMPLOYEE HEALTH POLICY TO USE AS THEIR OWN.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
OBSERVED ALL EMPLOYEES WEARING GLOVES WHILE SERVING AND PLATING FOOD. GLOVES SHOULD BE CHANGED EVERY FOUR HOURS, WHEN TASKS CHANGE, OR WHEN NECESSARY.
VI / Time/Temperature Controlled Safety Food
TCS foods were not cooled using the proper time and temperature parameters. OBSERVED HUNGARIAN GOULASH THAT WAS 75 AND 108 DEGREES F AFTER A LITTLE MORE THAN 3 HOURS IN THE WALK IN COOLER.
TCS food shall be rapidly cooled to 41°F or less, except for raw eggs that are received at 45°F or less and stored at an ambient air temp. of 45°F or less. THE COOLING PROCESS IS A TWO STEP PROCESS. THE FIRST STEP, A CRITICAL STEP, INVOLVES COOLING THE FOOD FROM 135 DEGREES F TO 70 DEGREES F. IF THIS STEP IS NOT MET WITHIN TWO HOURS, THE FOOD MUST BE DISCARDED. THE SECOND STEP INVOLVES TAKING THE FOOD FROM 70 DEGREES F TO 41 DEGREES F. THERE ARE SEVERAL WAYS TO AID IN THE COOLING PROCESS SO THAT THESE TIME AND TEMPERATURE PARAMETERS ARE MET. YOU MAY USE AN ICE BATH, AN ICE WAND, PLACE THE FOOD INTO SMALLER PORTIONS AND THEN PLACE IN THE WALK IN COOLER, AND/OR USE A BLAST CHILLER. THE PIC WAS GIVEN A HANDOUT ON THE CORRECT COOLING PROCESS.