< Previous Inspection ۸ Up to Facility Next Inspection >

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.

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: 25-October-2014

Comments
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.

Chicken salad preparation also involves cooking and cooling of the chicken. Again when cooling place it in the cooler shallow so it cools rapidly. Pre-chill the mayo so when the salad is made it will take less time to cool to 41 degrees.

EMPLOYEE HEALTH – A written policy was available. PIC was knowledgeable of symptoms employees must not work with (diarrhea, vomiting, sore throat with fever, or jaundice). Employees are aware of symptoms and responsibility to report to PIC. PIC knows to report doctor confirmed foodborne illnesses to the health department.

FOOD SOURCE – Food suppliers are Superior Food, Smith's and GFS. Delivered food and chemicals are checked for damaged packages, dented cans, tampering, required temperatures, and spoiled fruits or vegetables.

TCS FOOD: COLD HOLDING – We discussed additional equipment to hold food on the table. Cold TCS Food must be maintained at 41 degrees or below to prevent the rapid growth of pathogens that could cause a foodborne illness.

TCS FOOD: DATE MARKING – To prevent the progressive multiplication of pathogens or toxins that are capable of cause a foodborne illness date mark the sliced ready to eat meats with a 7 day discard date.