III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
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 / Consumer Advisory
The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder. Correct By: 22-May-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 15-May-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. 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 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 – Potatoes and Sausage gravy is heated, cooled, and reheated. The Sausage gravy is held hot. The Potatoes are reheated and served immediately. The Gray is transferred to another pan to cool to 135 degrees. Then it is placed in the reach in cooler. The depth of the gravy in the pan must not be more than 2 inches deep. An ice bath may be needed to cool the gravy to 41 within 6 hours as required. The potatoes are boiled then cooler. The potatoes must be cooled from 135 degrees to 41 degrees within 6 hours. After boiling they will need to be sliced at least into quarter so that they cool off rapidly. Place them in pans more more than 2 inches deep. |