I - P / Employee Health
The operation had an employee health policy on file.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
III - P / Preventing Contamination by Hand
Food employees were using hand sanitizers in conjunction with hand washing.
IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 01-November-2014
| Comments |
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| PIC RESPONSIBILITIES – PIC must watch staff and remind them to wash hands. FOOD SOURCE – Food suppliers are Taco Bell and no other suppliers. Delivered food and chemicals are checked for damaged packages, tampering, required temperatures, and spoiled vegetables. THIS PROCESS SHOULD ALWAYS BE DONE. TCS FOOD: COLD, HOT HOLDING – We discussed TCS Food must be maintained at 41 or degrees or below or 135 degrees or above to prevent the rapid growth of pathogens that could cause a foodborne illness. Temperature logs are kept. COOKING, COOLING AND REHEATING – The Beef, ground beef, chicken cubes and cheese is heated, cooled and reheated for hot holding. The food is heated to 165 degrees, held at 140 degrees or more, cooled in an ice bath to 40 degrees within 30 minutes, held cold in the walk in cooler at 40 degrees or less. The next day the food is reheated to at least 165 within 30 minutes in the rethermalizer. Temperatures are checked after cooling and reheating. If required temperatures are not reaches the food is either discarded or reheating is continued. |