III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.
IX - P / Highly Susceptible Populations
Pasteurized eggs are used if served partially cooked.
V / Food from Approved Source
Person-in-charge not insuring that refrigerated, frozen, or hot food are received at proper temperatures.
Time/temperature controlled for safety food must be received at proper temperatures.
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.
VI - P / Time/Temperature Controlled Safety Food
Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded 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: 20-December-2014
| Comments |
|---|
| PIC RESPONSIBILITIES – PIC must watch staff and remind them to wash hands. FOOD SOURCE – Food suppliers are from Cisco Foods. Delivered food and chemicals must be checked for damaged packages, dented cans, tampering, required temperatures, and spoiled fruits or vegetables at the time of delivery. Request that food be delivered when food can be checked. TCS FOOD: DATE MARKING – To prevent the progressive multiplication of pathogens or toxins that are capable of causing a foodborne illness, ready to eat tcs food and leftovers are dated with the last date of use. Food only kept 2-3 days. HIGHLY SUSCEPTIBLE POPULATION – This facility cannot squeeze its own juice, serve unpasteurized apple cider, serve under cooked eggs or meat, or serve seed spouts. |