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
Observed food employee washing hands when required.
VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 02-August-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 reviewed with the person in charge (PIC). Reportedly, food employees have been informed of their responsibilities. PERSON IN CHARGE (PIC) – Printed information about allergy awareness, critical food handling items, and level 1 food safety training was provided and /or reviewed with 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 – The beef and cheese dip are heated, cooled and reheated for hot holding. These foods must be cooled rapidly to limit the growth of pathogens that could cause a foodborne illness. To cool rapidly, place the food in shallow pans no more than 2 inches deep. The cooler used for cooling should be turned down to a lower temperature. The freezer can also be used for a short time (2 hours) to cool the food before placing it in the cooler. An ice bath can also be used. Reheat rapidly to destroy pathogens that could cause a foodborne illness. The oven is used to reheat the food to at least 165 degrees in about 30 minutes. It is then put on the steam table and held at 135 degrees or more. The items made for the pizza and held in the prep cooler must be cooled before placing the in the prep cooler. The prep cooler is designed only for holding cold food cold, not for cooler warm food down. Again, the freezer or an ice bath can be used to cool off the food for the prep cooler. |