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

III - P / Preventing Contamination by Hand
Observed food employee changing gloves when required.

V - P / Food from Approved Source


VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature. The ice cream in the bottom load cooler was 45 degrees.
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. ADJUST THE COOLER TO 41 DEGREES OR BELOW. IF THE ADJUSTMENT CANNOT BE MADE UNTIL LATER THE ICE CREAM MUST BE DISCARDED AT THE END OF TH NIGHT Correct By: 27-Sep-2014
VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature.
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. HOLD THE TCS FOOD ON THE STEAM TABLE AT 135 OR MORE. THE STEAM TABLE WAS ADJUSTED AT THE TIME OF INSPECTION AND THE ITEMS WERE BEING REHEATED TO 165. Correct By: 27-Sep-2014
VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.