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I - P / Employee Health
The operation had an employee health policy on file.

II - P / Good Hygienic Practices
Food employee was using tobacco in designated area.

III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.

V - P / Food from Approved Source
Foods are received from the following sources: US Foods, GFS, and Sam's Club

VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature. Cooler air temperature was 41 degree of less, but the food was 42 degrees in the 1 door cooler by the stove and the cooler in the dining area.
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: 15-Nov-2014
VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.

VIII - P / Consumer Advisory
Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Critical Control Point

Inspection Date: 15-November-2014

Comments
PIC RESPONSIBILITIES – PIC must watch staff and remind them to wash hands.

FOOD SOURCE – Delivered food and chemicals should be checked for damaged packages, dented cans, tampering, required temperatures, and spoiled fruits or vegetables.

TCS FOOD: COLD HOLDING – We discussed keeping the eggs cold while they are by the grill. Cold TCS Food must be maintained at 41 degrees or below to prevent the rapid growth of pathogens that could cause a foodborne illness. Consideration is to be given to obtaining a Carlisle type cold holding container.

TCS FOOD: DATE MARKING – To prevent the progressive multiplication of pathogens or toxins that are capable of cause a foodborne illness. Change the dates when taking the food out of the freezer to avoid confusion.