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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
Hand washing facilities are properly supplied.

VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature. The ham was reportedly recently returned to the cooler after preparing omelets and the temperature was 50 degrees.
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. THE USE OF A CARLISLE COLDMASTER CONTAINER WILL MAINTAIN HAM COLD DURING PREPARATION. Correct By: 01-Oct-2015
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: 29-August-2015

Comments
COOKING, COOLING AND REHEATING – The sausage gravy is cooked, cooled, reheated and held hot. The gravy must be placed in shallow pans so that the depth of the gray is less than 2 inches so that is will cool rapidly in the walk in cooler. Gravy must be cooled rapidly to limit the growth of pathogens that could cause a foodborne illness. An ice bath may also be used to aid in rapid cooling. Reheat the gravy to 165 rapidly to destroy pathogens that could cause a foodborne illness.

Chicken salad preparation also involves cooking and cooling of the chicken. Again when cooling place it in the cooler shallow so it cools rapidly. Pre-chill the mayo so when the salad is made it will take less time to cool to 41 degrees.

FOOD SOURCE – Food suppliers are Superior Food, Smith's and GFS. Delivered food and chemicals are checked for damaged packages, dented cans, tampering, required temperatures, and spoiled fruits or vegetables.

TCS FOOD: COLD HOLDING – We discussed additional equipment to hold food on the table. Cold TCS Food must be maintained at 41 degrees or below to prevent the rapid growth of pathogens that could cause a foodborne illness.