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
Food employees were not contacting exposed ready-to-eat foods with bare hands.
IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
V - P / Food from Approved Source
Foods are received from the following sources: McClains
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
Observed employee properly cleaning and sanitizing food contact surfaces.
X-P / Chemical
Toxic materials are properly identified and stored.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 07-November-2015
Comments |
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IV. COOKING, COOLING AND REHEATING – Beans, Steak, Ground beef and Chicken are heated, held hot, cooled and reheated for hot holding. These foods must be cooled rapidly to limit the growth of pathogens that could cause a foodborne illness. Food is placed in bags, flattened, and placed in a ice bath to cool. Cooling takes 30-60 minutes. Temperatures are checked before placing the food bags in the cooler. Reheat to at least 165 to destroy pathogens. |