II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.
III - P / Preventing Contamination by Hand
Observed food employee changing gloves when required.
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.
III - P / Preventing Contamination by Hand
Observed food employee washing hands prior to donning single use gloves.
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.
VI - P / Time/Temperature Controlled Safety Food
Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
VII / Protection from Contamination
Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. Correct By: 14-Jul-2015
VII - P / Protection from Contamination
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 14-July-2015
| Comments |
|---|
| IV. FOOD SOURCE – Food Suppliers were unknown by PIC at time of inspection. Delivered food and chemicals must be checked for damaged packages, dented cans, tampering, required temperature, and spoiled fruits or vegetables. IV. PROTECTION FROM CONTAMINATION – CLEANING – Food contact surfaces are washed, rinsed, and sanitized every 4 hours if used, to prevent the transfer of pathogens that could cause a foodborne illness from soiled surfaces or directly onto food. SANITIZER – To prevent the survival of pathogens on food contact surfaces with pathogens that could cause a foodborne illness sanitize surfaces. |