III / Preventing Contamination by Hand
Observed no handwashing sign(s) posted at handwashing sink(s) used by employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
III / Preventing Contamination by Hand
Observed no towels or hand drying device at the handwashing sink(s).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
III / Preventing Contamination by Hand
Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
VI / Time/Temperature Controlled Safety Food
Time as a public health control was being used without the proper written procedures.
Written procedures shall be maintained in the operation and made available to the licensor if time as a public health control is used before cooking, display, sale or service of time/temperature controlled for safety food to limit the growth of pathogens to prevent foodborne illness.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 19-November-2013
| Comments |
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| Food employees eat, drink, and use tobacco only in designated areas/do not use utensils more than once to taste food that is sold or served. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single-use articles. Person In Charge should be a manager certified in food protection, code compliance, and able to responded to food safety questions regarding the operation. Recommend PIC receive additional food safety training level one. All foods are from an approved source (including but not limited to milk and milk products, eggs, cheese, meat, exotic meats, poultry, fish, shellfish, wild mushrooms, baked goods, processed foods). Foods are thawed under refrigeration Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165º F. Cooked potentially hazardous foods are cooled from 135º F to 70º F within two hours and from 70º F to 41º F or below within 4 hours. Hot foods are being held at 135º F or above and cold foods are being held at 41º F or below. Foods are protected from physical and environmental contamination during storage, preparation, and display. Students must be monitored and told not to lean over the sneeze guard. Toxic materials are properly identified and stored. Temperature measuring devices are provided and readily accessible that are properly designed and calibrated |