I - P / Employee Health
The operation had an employee health policy on file.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
IX - P / Highly Susceptible Populations
The operation was serving pasteurized juices to highly susceptible population.
V - P / Food from Approved Source
Foods are received from the following sources: Cisco
VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
WALK IN COOLER GRAVY AND MAC SALAD WAS ABOVE 41. DISCARD FOOD ABOVE 41 DEGREES IN THE WALK IN COOLER.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 20-July-2015
| Comments |
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| IV. COOKING, COOLING AND REHEATING – Roasts and pork is cooked, cooled, and reheated. These foods must be cooled rapidly to limit the growth of pathogens that could cause a foodborne illness. To cool rapidly the roasts are cut into small portions. Reheat rapidly to destroy pathogens that could cause a foodborne illness. Noodles are salad are heated and cooler. The noodles must be placed in shallow pans (2 inches deep or less) to cooler. Check with thermometer to ensure noodles cool from 135 to 70 in 2 hours and 70 to 41 within 4 hours. Pre-chill the dressing before making the cole slaw so food temperatures are in the danger zone for a shorter time. |