I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
I - P / Employee Health
The operation had an employee health policy on file.
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.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
III - P / Preventing Contamination by Hand
Observed food employee washing hands when required.
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
Observed food employee changing gloves when required.
IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
V - P / Food from Approved Source
Foods are received from the following sources: Stanton Middle School
All foods that were re-package at the middle school are required to be re-labeled with proper date marks before being delivered to schools. Receiving locations shall reject any TCS foods without proper date marks.
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.
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.
VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
X-P / Chemical
Toxic materials are properly identified and stored.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 24-October-2016