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VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
VI / Time/Temperature Controlled Safety Food
Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness.
VII / Protection from Contamination


VII / Protection from Contamination
Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
VII / Protection from Contamination
Equipment food-contact surfaces or utensils are dirty.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Critical Control Point

Inspection Date: 13-December-2014

Comments
EMPLOYEE HEALTH – A written policy was not available. PIC must be knowledgeable of symptoms employees must not work with (diarrhea, vomiting, sore throat with fever, or jaundice). Employees must be aware of symptoms and responsibility to report to PIC. PIC must report doctor confirmed foodborne illnesses to the health department.

PERSON IN CHARGE (PIC) – The PIC was aware of major food allergens, requirements for cooking, cooling, holding temperatures, date marking, thawing, symptoms of illness, and storage order.
Critical violations were observed during the inspection. The person in charge (PIC) must provide oversight and control to make sure that critical violations that could cause a foodborne illness do not occur.

COOKING, COOLING AND REHEATING – Rice, vegetable, sausage, and some other leftovers are cooked cooled and reheated. These foods must be cooled rapidly to limit the growth of pathogens that could cause a foodborne illness. To cool rapidly the food is placed on a tray no more than 1 inch deep or placed in pans no more than 2 inches deep. Reheat rapidly to destroy pathogens that could cause a foodborne illness. The oven is used for reheating.