I - P / Employee Health
No Employee Illness Policy available. Please create an illness policy stating when a person is not permitted to come to work, include the names of the 13 common food borne illness pathogens.
Inspector provided Person In Charge with information guide for this policy. Correct By: 24-Nov-2014
IV - P / Demonstration of Knowledge
This a Risk Level IV operation and some hot-holding/cooling down/reheating processes do take place in this facility. PIC is expected to know the required time/temp parameters. All TCS hot held foods need to be cooled from at least 135 degrees F to 70 degress or below within the first 2 hrs, and then to 41 or below in the next four hours. The required reheating temperature is 165 degrees F.
Inspector recommends that PIC (and all food service workers) take a ServSafe food hanlders course (online or classroom training).
VI / Time/Temperature Controlled Safety Food
There are seveal thermometers available for use, but 4 out of 5 are reading 5 - 10 degrees too low. Recalibrate thermometers in an ice bath. Use the properly calibrated one in the meantime.

VI - P / Time/Temperature Controlled Safety Food
Corrected During Inspection A container of Lite Mayo did not have an appropriate date mark on it. If the label says, "Refrigerate after opening" or "Keep Refrigerated" this item is a TCS food, and all TCS foods needs to have the date that the original container is opened, and kept in service for a total of 7 days, with the date the item is opened counting as day #1.