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II - P / Good Hygienic Practices
Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.

III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for 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-P / Chemical
Toxic materials are properly identified and stored.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Critical Control Point

Inspection Date: 09-June-2014

Comments
EMPLOYEE HEALTH – Information about the person in charge’s responsibility to share information about certain reportable illnesses and symptoms with food employees was provided to the person in charge (PIC). Reportedly, food employees have been informed of their responsibilities.

PERSON IN CHARGE (PIC) – Printed information about allergy awareness, critical food handling items, and level 1 food safety training was provided to the person in charge (PIC).

CRITICAL VIOLATIONS – Critical violations were not observed during the inspection. The person in charge (PIC) provides oversight and control to make sure that critical violations that could cause a foodborne illness do not occur.

COOKING, COOLING AND REHEATING – The sausage gravy is cooked, cooled, reheated and held hot. The gravy must be placed in shallow pans so that the depth of the gray is less than 2 inches so that is will cool rapidly in the walk in cooler. Gravy must be cooled rapidly to limit the growth of pathogens that could cause a foodborne illness. An ice bath may also be used to aid in rapid cooling. Reheat the gravy rapidly to destroy pathogens that could cause a foodborne illness.

The sausage gravy must be cooled from 135 to 41 within 6 hours. Check with your thermometer to ensure that this happens. It must be reheated to at least 165 within 2 hours.