I - P / Employee Health
The operation had an employee health policy on file.
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
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: Maines
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.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 21-November-2015
| Comments |
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| V. TCS Food - The lettuce and tomatoes are held at a temperature above 41 degrees. The pans are time marked to discard within 4 hours if not used to limit the growth of pathogens. A written procedure is in place. IV. COOKING, COOLING AND REHEATING – Hamburger is heated, cooled, reheated, and held hot. This food must be cooled rapidly to limit the growth of pathogens that could cause a foodborne illness. To cool rapidly the meat is drained with cold running water, then bagged and laid flat in the freezer. Reheat rapidly to destroy pathogens that could cause a foodborne illness. It is reheated within 2 hours. |