II - P / Good Hygienic Practices
Food employee was eating food in designated area.
III - P / Preventing Contamination by Hand
Observed food employee washing hands when required.
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.
X-P / Chemical
Toxic materials are properly identified and stored.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 10-September-2014
| Comments |
|---|
| COOKING, COOLING, AND REHEATING - The chicken is the only item that is cooked, cooled, and reheated. The chicken is deboned and placed in plastic bags and placed flat on trays. It is then placed in the freezer to complete cooling. Bags are not stacked on top of one another. Chicken is thawed in the walk in cooler, placed in chicken pot pies and reheated to at least 165 degrees. PROTECTION FROM CONTAMINATION – The condenser drain line for the walk in freezer was dripping onto food. This may contaminate food with pathogens that could cause a foodborne illness. The boxes were moved from under the drain. EMPLOYEE HEALTH - Ensure that your written employee health policy is available and reviewed regularly. |