VI / Time/Temperature Controlled Safety Food
CorrectedDuringInsp Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 26-April-2014
| Comments |
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| 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). 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. COOKING, COOLING AND REHEATING – At this time no food is cooked cooled and reheated. The menu may change in the near future. |