I - P / Employee Health
The operation had an employee health policy on file.
II - P / Good Hygienic Practices
Food employee was eating food in designated area.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
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: McDonlads approved suppliers
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.
X-P / Chemical
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 31-July-2015
Comments |
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VI. TCS FOOD: TIME MARKING – To prevent the progressive multiplication of pathogens or toxins that are capable of causing a foodborne illness, lettuce, sliced tomatoes, and cheese are time marked with stickers while held on the make line at room temperature. Lettuce and slide tomatoes are held for 2 hours then discarded. A written procedure is in the manual. |