II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
III - P / Preventing Contamination by Hand
Observed food employee washing hands prior to donning single use gloves.
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.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 10-December-2014
| Comments |
|---|
| EMPLOYEE HEALTH – PIC was knowledgeable of symptoms employees must not work with (diarrhea, vomiting, sore throat with fever, or jaundice). Employees are aware of symptoms and responsibility to report to PIC. PIC knows to report doctor confirmed foodborne illnesses to the health department. PERSON IN CHARGE (PIC) – The PIC was aware of major food allergens, requirements for cooking, cooling, holding temperatures, date marking, thawing, and symptoms of illness. Sanitizer strength must be 200-400 ppm. PIC RESPONSIBILITIES – PIC must watch staff and remind them to wash hands FOOD SOURCE – Delivered food and chemicals must be checked for damaged packages, dented cans, tampering, required temperatures, and spoiled fruits or vegetables TCS FOOD: DATE MARKING – To prevent the progressive multiplication of pathogens or toxins that are capable of cause a foodborne illness all cut vegetables and meats are date marked with a use by date which is less than 7 days. TCS FOOD: COOKING, COOLING, AND REHEATING: Reportedly, leftovers are not kept and no food is heated then cooled. |