II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
Recommend setting up the warewashing sink before or after food preparation. Gloves shall be changed when contaminated.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
Observed gloves were being used. Gloves shall be changed between breaking task.
V / Food from Approved Source
Person-in-charge not insuring that refrigerated, frozen, or hot food are received at proper temperatures.
Time/temperature controlled for safety food must be received at proper temperatures. PIC stated that she is required to take a break. Food is sometimes delivered/dropped off at this time when no one is present in the FSO. Foods must be delivered during times when a food employee is present.
VI / Time/Temperature Controlled Safety Food
Time as a public health control was being used for cut leafy greens and other TCS foods 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.
VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods (Lettuce) were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.