I - P / Employee Health
The operation had an employee health policy on file.
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
Observed food employee changing gloves when required.
IV - P / Demonstration of Knowledge
V - P / Food from Approved Source
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.
VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 17-April-2014
| Comments |
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| 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. A written policy is in place. PERSON IN CHARGE (PIC) - Printed information about allergen awareness, critical food handling items, and level one food safety training was provided to the person in charge (PIC). PIC is currently Servsafe Certified. CRITICAL VIOLATIONS - critical violations were observed during the inspection. The PIC must provide oversight and control to make sure that critical violations that could cause foodborne illnesses do not occur. . COOKING, COOLING AND REHEATING - Mac salad noodles are cooked and cooled. Leftovers and sloppy joe are cooked, cooled, and reheated. The noodles are cooled with cold running water. Mac and cheese, leftovers, and sloppy joe should be cooled in shallow metal spans no more than 2 inches deep and placed in the walk in cooler or freezer. They must be cooled to 41 from 135 within 6 hours. |