I - P / Employee Health
The operation had an employee health policy on file.
I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
II - P / Good Hygienic Practices
Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.
III - P / Preventing Contamination by Hand
Observed food employee washing hands prior to donning single use gloves.
IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
V - P / Food from Approved Source
A food employee is designated to receive foods at the proper temperature, in good condition, safe and unadulterated.
V - P / Food from Approved Source
Foods are received from the following sources: Sysco, Dairymens
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.
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.
VI - P / Time/Temperature Controlled Safety Food
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
VII - P / Protection from Contamination
Observed employee properly cleaning and sanitizing food contact surfaces.
X-P / Chemical
Toxic materials are properly identified and stored.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 08-February-2017
Comments |
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All temperatures measured were acceptable at the time of inspection. |