I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
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
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
VIII - P / Consumer Advisory
Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
X / Chemical
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 27-September-2014
| Comments |
|---|
| COOKING, COOLING AND REHEATING – Chili, Rice, and Pasta are cooked and cooled. Running water is used to start the cooling of the pasta. It is bagged up individually, then placed on pans and placed in the walk in cooler. Shallow pans are used for the other foods by placing the food in the pans no more than 2 inches deep and placing in the walk in cooler. These foods must be cooled rapidly to limit the growth of pathogens that could cause a foodborne illness. The Rice and Pasta are reheated and immediately served. The Chili is reheated and held hot. Reheat rapidly to destroy pathogens that could cause a foodborne illness. Reheat to at least 165 within 2 hours. PROTECTION FROM CONTAMINATION – Raw meat is kept on the bottom shelves in the reach in cooler to prevent the cross contamination of food with pathogens that could cause a foodborne illness. EMPLOYEE HEALTH - The PIC is aware of the symptoms of illness employees may not work with. Employees have been informed of their responsibilities to report symptoms and illnesses. |