III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.

V - P / Food from Approved Source
Foods are received from the following sources: Maines. Food is checked for proper temperatures.

VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature. The sour cream in the small reach in cooler behind the front counter was above 41 degrees because the cooler was not on. The hamburger meat was less than 135 in the holding unit.
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. The manager removed the TCS food from the small cooler and discarded the food. The hamburger meat in the warmers must be reheated to at least 165 or discarded. Correct By: 04-Jul-2015
VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.