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 eating food in designated area.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection

IX - P / Highly Susceptible Populations
Pasteurized eggs are used if served partially cooked.

VI / Time/Temperature Controlled Safety Food
Observed improper method for cooling TCS foods
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule.
VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature. Cut melon was not 41 degree or less on teh serving line.
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: 20-Jul-2015
VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Critical Control Point

Inspection Date: 20-July-2015

Comments
IV. COOKING, COOLING AND REHEATING – Left over foods, soups, and roasts are cooked, cooled, and reheated for hot holding. These foods must be cooled rapidly to limit the growth of pathogens that could cause a foodborne illness. To cool rapidly roasts are sliced in portions not more than 5 lbs and cooled in the walk in cooler. Cool soups in pans with soup no more than 2 inches deep, even if soup is to be used the same day. Reheat rapidly to 165 to destroy pathogens that could cause a foodborne illness. V. FOOD SOURCE – Delivered food and chemicals reportedly are checked for damaged packages, dented cans, tampering, required temperature, and spoiled fruits or vegetables. VI. PROTECTION FROM CONTAMINATION – Utensils and counters are cleaned and sanitized. CLEANING – Food contact surfaces are washed, rinsed, and sanitized after each use or meal to prevent the transfer of pathogens that could cause a foodborne illness. SANITIZER – To prevent the survival of pathogens on food contact surfaces that could contaminate food with pathogens that could cause a foodborne illness sanitizer in spray bottles is used. Wiping cloth is not reused until laundered. VII. HIGHLY SUSCEPTIBLE POPULATION – Cannot squeeze your own juice, no unpasteurized apple cider VI. TCS FOOD: DATE MARKING – To limit the growth of pathogens or toxins that are capable of cause a foodborne illness date items with the last date of use. Example: make on 7-20, date 7-26.

Comments

IV. COOKING, COOLING AND REHEATING – Left over foods, soups, and roasts are cooked, cooled, and reheated for hot holding. These foods must be cooled rapidly to limit the growth of pathogens that could cause a foodborne illness. To cool rapidly roasts are sliced in portions not more than 5 lbs and cooled in the walk in cooler. Cool soups in pans with soup no more than 2 inches deep, even if soup is to be used the same day. Reheat rapidly to 165 to destroy pathogens that could cause a foodborne illness.

V. FOOD SOURCE – Delivered food and chemicals reportedly are checked for damaged packages, dented cans, tampering, required temperature, and spoiled fruits or vegetables.

VI. PROTECTION FROM CONTAMINATION – Utensils and counters are cleaned and sanitized.
CLEANING – Food contact surfaces are washed, rinsed, and sanitized after each use or meal to prevent the transfer of pathogens that could cause a foodborne illness.
SANITIZER – To prevent the survival of pathogens on food contact surfaces that could contaminate food with pathogens that could cause a foodborne illness sanitizer in spray bottles is used. Wiping cloth is not reused until laundered.

VII. HIGHLY SUSCEPTIBLE POPULATION – Cannot squeeze your own juice, no unpasteurized apple cider

VI. TCS FOOD: DATE MARKING – To limit the growth of pathogens or toxins that are capable of cause a foodborne illness date items with the last date of use. Example: make on 7-20, date 7-26.