III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.
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
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 / Time/Temperature Controlled Safety Food
Observed improper method for cooling TCS foods. Scrambled egss and Gravy were cooled in large or deep containers.
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule.
VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
VI / Time/Temperature Controlled Safety Food
Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
VII - P / Protection from Contamination
Observed raw animal foods separated by type during storage, preparation, holding, and display.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 06-December-2014
| Comments |
|---|
| EMPLOYEE HEALTH - A model health policy was provided to the PIC and reviewed. Employees may not work with the food when ill with diarrhea, vomiting, sore throat with fever, or jaundice. Report to the health department if an employee has a doctor confirmed foodborne illness. PERSON IN CHARGE (PIC) – The PIC was aware of major food allergens, requirements for cooking, cooling, holding temperatures, date marking, thawing, symptoms of illness, sanitizer strength, storage order, and highly susceptible population. PIC RESPONSIBILITIES – PIC must watch staff and remind them to wash hands PROTECTION FROM CONTAMINATION – Food on buffet lines are protected by sneeze guards HIGHLY SUSCEPTIBLE POPULATION – cannot squeeze your own juice, no unpasteurized apple cider, no seed spouts, no under cooked meat or eggs (unless pasturized). TCS FOOD - When making tuna salad, cole slaw and such ingredients are pre-chilled to limit the time TCS food is in the temperature danger zone. TCS FOOD - Cooling. Leftovers and ground beef are cooked, cooled, and reheated. When cooling leftovers and cooked foods, use shallow pans no more than 2 inches deep. These foods must be cooled rapidly to limit the growth of pathogens that could cause a foodborne illness. |