III / Preventing Contamination by Hand
At the time of inspection, observed a tortilla shell contacted the ungloved portion of a food employee's arm during preparation. Hands and exposed portions of arms are a common vehicle for the transfer of potential contaminants to food. Although the same food employee was observed properly washing hands prior to donning gloves for food preparation, special care should be taken to avoid all bare skin contact with ready-to-eat food.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 31-December-2013
| Comments |
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| A Standard Inspection was conducted at the same time as the CCP inspection for this facility. Operation maintains a written illness policy that is part of employee training. Illness policy is posted conspicuously on the wall of the facility near a handwashing sink. PIC understands signs and symptoms associated with illnesses that exclude employees from working with food. Observed proper handwashing by food employees at the time of inspection. PIC demonstrated a good knowledge of food safety. No temperature problems were noted at the time of inspection. PIC stated that scoops stored in shredded cheese are touched only with gloved hands. Observed no bare hand contact with cheese scoops at the time of inspection. Cooling & Reheating procedures appear sound: Leftover cooked meat is divided into small portions for cooling in an ice bath. Meat is cooled to 41 degrees Fahrenheit or less within 45 minutes before placing into refrigerated storage. Leftover cooked meat is reheated to 165 degrees Fahrenheit within 30 minutes. If the temperature of the meat does not reach 165 Fahrenheit within 30 minutes, reheating is continued for an additional 30 minutes. If the meat still has not reached a temperature that is 165 degrees Fahrenheit or higher, it is then discarded. Thermometers are calibrated twice per day. |