III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
IX - P / Highly Susceptible Populations
Pasteurized eggs are used if served partially cooked.
IX - P / Highly Susceptible Populations
Raw or partially cooked animal foods and raw seed sprouts are not being served.
VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 26-April-2014
| Comments |
|---|
| EMPLOYEE HEALTH – Information about the person in charge’s responsibility to share information about certain reportable illnesses and symptoms with food employees was provided to the person in charge (PIC). PERSON IN CHARGE (PIC) – Printed information about allergy awareness, critical food handling items, and level 1 food safety training was provided to the person in charge (PIC). All kitchen staff are ServeSafe Certificated. CRITICAL VIOLATIONS – Critical violations were not observed during the inspection. The person in charge (PIC) provide oversight and control to make sure that critical violations that could cause a foodborne illness do not occur. COOKING, COOLING AND REHEATING – Some leftovers are cooked, cooled and reheated. Everything else is heated and served. When cooling leftovers, place them in shallow containers or trays no more than 2 inches thick (to aid in rapid cooling). All tcs leftovers are reheated to at least 165 degrees. All meats and eggs are cooked to at least 165 degrees. Sliced Tomatoes were ingredients of food being prepared at the time of inspection. |