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 working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.

III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.

IX - P / Highly Susceptible Populations
Unopened food packages are not re-served.

IX - P / Highly Susceptible Populations
Raw or partially cooked animal foods and raw seed sprouts are not being served.

IX - P / Highly Susceptible Populations
Raw or partially cooked animal foods and raw seed sprouts are not being served.

V - P / Food from Approved Source
Foods are received from the following sources: US Foods

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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.

X-P / Chemical
Toxic materials are properly identified and stored.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Critical Control Point

Inspection Date: 11-July-2015

Comments
IV. COOKING, COOLING AND REHEATING – Ground Beef is sometimes cooked a day ahead of use. These foods must be cooled rapidly to limit the growth of pathogens that could cause a foodborne illness. To cool rapidly the meat is placed in pans no more than 2 inches deep and placed in the cooler. An ice bath can be used to cool meat before it is placed in the cooler. Reheat rapidly to destroy pathogens that could cause a foodborne illness. V. FOOD SOURCE – Delivered food and chemicals must be checked for damaged packages, dented cans, tampering, required temperature, and spoiled fruits or vegetables. VI. PROTECTION FROM CONTAMINATION – Utensils, equipment, or surface that food contacts must be cleaned and sanitized properly. CLEANING – Food contact surfaces are washed, rinsed, and sanitized after each meal to prevent the transfer of pathogens that could cause a foodborne illness from soiled surfaces or directly onto food. SANITIZER – To prevent the survival of pathogens on food contact surfaces quat sanitizer is used on surfaces that are not run through the dishwasher. The dishwasher is not working properly now because the wash and rinse temperatures are not high enough. Soiled surfaces will not be cleaned adequately if the water temperature is not high enough. VII. HIGHLY SUSCEPTIBLE POPULATION – Cannot squeeze your own juice, no unpasteurized apple cider.

Comments

IV. COOKING, COOLING AND REHEATING – Ground Beef is sometimes cooked a day ahead of use. These foods must be cooled rapidly to limit the growth of pathogens that could cause a foodborne illness. To cool rapidly the meat is placed in pans no more than 2 inches deep and placed in the cooler. An ice bath can be used to cool meat before it is placed in the cooler. Reheat rapidly to destroy pathogens that could cause a foodborne illness.

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

VI. PROTECTION FROM CONTAMINATION – Utensils, equipment, or surface that food contacts must be cleaned and sanitized properly.
CLEANING – Food contact surfaces are washed, rinsed, and sanitized after each meal to prevent the transfer of pathogens that could cause a foodborne illness from soiled surfaces or directly onto food.
SANITIZER – To prevent the survival of pathogens on food contact surfaces quat sanitizer is used on surfaces that are not run through the dishwasher.

The dishwasher is not working properly now because the wash and rinse temperatures are not high enough. Soiled surfaces will not be cleaned adequately if the water temperature is not high enough.

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