I / Employee Health
License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations.
The license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
V - P / Food from Approved Source
Foods are received from the following sources: Sisco and Pro Style.
VII / Protection from Contamination
Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 09-August-2015
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| IV. PIC RESPONSIBILITIES – PIC must watch staff and remind them to wash hands. 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. Review with the cook the required cooking temperatures. A cooking chart was provided. VI. TCS FOOD: COOKING, COOLING AND REHEATING – Chicken, beans, beef, and ground beef are cooked, cooled, reheated and held hot. These foods must be cooled rapidly to limit the growth of pathogens that could cause a foodborne illness. To cool rapidly food is placed in 2 inch metal pans and placed in the walk in cooler. The pans are not stacked on top on each other. To help cool more rapidly, the lids should be off set so the hot air can get out. Reheat rapidly to 165 to destroy pathogens that could cause a foodborne illness. IV. FOOD SOURCE – Delivered food and chemicals should be checked for damaged packages, dented cans, tampering, required temperatures, spoiled fruits or vegetables, and insects. III. PROTECTION FROM BARE HANDS - Gloves must be worn when slicing tomatoes and lettuce. |