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
Observed food employee changing gloves when required.
IX - P / Highly Susceptible Populations
Raw or partially cooked animal foods and raw seed sprouts are not being served.
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. Correct By: 13-Jun-2014
X-P / Chemical
Toxic materials are properly identified and stored.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 13-June-2014
| Comments |
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| 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). Reportedly, food employees have been informed of their responsibilities. 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). CRITICAL VIOLATIONS – Critical violations were observed during the inspection. The person in charge (PIC) must provide oversight and control to make sure that critical violations that could cause a foodborne illness do not occur. COOKING, COOLING AND REHEATING – Turkey, beef and leftovers are heated, cooled and reheated for hot holding. All foods are cooled by placing them in pans no deeper than 2 inches and placed in the cooler. Thick items (gravy) should be shallower than 2 inches to aid in rapid cooling. These foods must be cooled rapidly to limit the growth of pathogens that could cause a foodborne illness. Foods are reheated in the steamer to at least 165 within 2 hours. Reheat rapidly to destroy pathogens that could cause a foodborne illness. The temperature measuring device has the required temperatures for cooking and reheating programmed in. |