I - P / Employee Health
The operation had an employee health policy on file.
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
Hand washing facilities are properly supplied.
IV - P / Demonstration of Knowledge
V - P / Food from Approved Source
Foods are received from the following sources: GFS, Cisco, Smith's, Nichols. Foods are delivered to the High School and distributed to the other schools.
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.
X-P / Chemical
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 28-February-2015
| Comments |
|---|
| PIC RESPONSIBILITIES – PIC must watch staff and remind them to wash hands. TCS FOOD: DATE MARKING – To prevent the progressive multiplication of pathogens or toxins that are capable of causing a foodborne illness date mark ready to eat tcs food with the last date of use. 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. PERSON IN CHARGE (PIC) – The PIC was aware of major food allergens, requirements for cooking, cooling, holding temperatures, date marking, thawing, time as a public health control, symptoms of illness, sanitizer strength, and storage order. |