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No observations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 28-February-2015
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| The kitchen is rarely used. The kitchen was not in use at the time of inspection. The kitchen is sometimes rented out or used to cater from. EMPLOYEE HEALTH - People that are preparing and serving the food must be healthy. If a person is ill with vomiting, diarrhea, sore throat with fever, or jaundice they must be work with the food. PIC RESPONSIBILITIES – PIC must watch staff and remind them to wash hands FOOD SOURCE – Food supplies are picked up as needed. No homemade food may be sold. Fish and wild game must be from a government inspected, approved source. TCS FOOD: COLD HOLDING – 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 causing a foodborne illness date any tcs food in the cooler and keep only 7 days. Food is usually not kept after an event. PROTECTION FROM CONTAMINATION – Raw meat and eggs should be stored on the lowest shelves to prevent a cross contamination with a pathogen that could cause a foodborne illness. Food on buffet lines are protected by sneeze guard. |