II - P / Good Hygienic Practices
Food employee was eating food in designated area.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 11-November-2014
| Comments |
|---|
| I. 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. VI. 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). VI. TCS FOOD: COOKING, COOLING AND REHEATING – Ground beef is cooked, cooled and reheated, and held hot. These foods must be cooled rapidly (from 135 to 41 degrees within 6 hours) to limit the growth of pathogens and toxins that could cause a foodborne illness. Ground beef is placed in metal pans no more than 2 inches deep and placed in the walk in cooler. Keep the pan covers off set to allow the hot air to escape. Reheat rapidly (to 165 degree within 2 hours) to destroy pathogens that could cause a foodborne illness. |