I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
Employee illness policy is informal. PIC is familiar with signs and symptoms of reportable illnesses.
II - P / Good Hygienic Practices
Food employee was eating food in designated area.
Employees are required to eat meals in the dining area of the facility.
III - P / Preventing Contamination by Hand
Observed food employee washing hands prior to donning single use gloves.
Employees demonstrated excellent use of handwashing at appropriate times using appropriate facilities.
IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection Certificate #DX20699140
Additional employees are currently pursuing certification in food safety.
V - P / Food from Approved Source
Foods are received from the following sources:
GFS, ProSel, Sysco, Sirna
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
Barbacoa may be reheated to 165 degrees Fahrenheit within 2 hours and held at that temperature for a minimum of 15 seconds. Occasionally, beans or rice is reheated similarly. Operation reheats in small bulk portions and food is not reheated more than once.
VI - P / Time/Temperature Controlled Safety Food
Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
Operation is consistent in using appropriate datemarking procedures.
VII - P / Protection from Contamination
Observed raw animal foods separated by type during storage, preparation, holding, and display.