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No observations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 23-May-2015
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| I. 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. IV. PIC RESPONSIBILITIES – PIC must watch staff and remind them to wash hands. 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. VI. TCS FOOD: COOKING, COOLING AND REHEATING – The Mac noodles, spaghetti noddles, and sloppy joe 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 food is placed shallow in plans and placed in the cooler. Reheat rapidly to destroy pathogens that could cause a foodborne illness. Items are reheated in the oven or microwave oven. V. FOOD SOURCE – Delivered food and chemicals are checked for damaged packages, dented cans, tampering, and spoiled fruits or vegetables. Check for required temperatures (tcs food 41 degrees). VII. PROTECTION FROM CONTAMINATION – Keep the handles out of the ice cream topping to avoid bare hand contact with ready to eat food. Longer handles on the scoops would help to keep the handles out of the food. |