II - P / Good Hygienic Practices
Food employee was eating food in designated area.
III - P / Preventing Contamination by Hand
Observed food employee changing gloves when required.
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.
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 / Protection from Contamination
Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. Correct By: 13-Nov-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 11-November-2014
| Comments |
|---|
| I. EMPLOYEE HEALTH – Information about the person in charge’s responsibility to share information about certain reportable illnesses and symptoms with food employees was provided to the person in charge (PIC). Reportedly, food employees have been informed of their responsibilities. VI. PERSON IN CHARGE (PIC) – Printed information about allergy awareness, critical food handling items, and level 1 food safety training was provided to the person in charge (PIC). CRITICAL VIOLATIONS – 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. |