City of Shelby Health Department

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

II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.

III - P / Preventing Contamination by Hand

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: GFS, Cisco, Smith's Dairy, Nichols

VI - P / Time/Temperature Controlled Safety Food
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.

VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Critical Control Point

Inspection Date: 28-February-2015

Comments
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. PERSON IN CHARGE (PIC) – The PIC was aware of major food allergens, requirements for cooking, cooling, holding temperatures, date marking, thawing, symptoms of illness, sanitizer strength, and storage order. VI. TCS FOOD: COOKING, COOLING AND REHEATING – Leftovers are 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 place in metal pans with the lid vented with food depth no more than 2 inches deep. Reheat rapidly to 165 degrees to destroy pathogens that could cause a foodborne illness.

Comments

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.

PERSON IN CHARGE (PIC) – The PIC was aware of major food allergens, requirements for cooking, cooling, holding temperatures, date marking, thawing, symptoms of illness, sanitizer strength, and storage order.

VI. TCS FOOD: COOKING, COOLING AND REHEATING – Leftovers are 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 place in metal pans with the lid vented with food depth no more than 2 inches deep. Reheat rapidly to 165 degrees to destroy pathogens that could cause a foodborne illness.