I - P / Employee Health
The operation had an employee health policy on file.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
III - P / Preventing Contamination by Hand
Observed food employee changing gloves when required.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
V - P / Food from Approved Source
Foods are received from the following sources: Maines
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.
VI / Time/Temperature Controlled Safety Food
Observed improper use of time as a public health control for up to four hours.
If time as a public health control is used for up to a maximum of four hours: the food shall have an initial temperature of 41°F or less or 135°F or greater when removed from temperature control; shall be marked to indicate the time when the food is removed from temperature control; shall be cooked and served at any temperature if ready-to-eat, or discarded, within four hours; or, if in unmarked containers or packages marked to exceed a four-hour limit shall be discarded to prevent foodborne illness.
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.
VII - P / Protection from Contamination
Observed raw animal foods separated by type during storage, preparation, holding, and display.
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: 01-November-2014
| Comments |
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| PIC RESPONSIBILITIES – PIC must watch staff and remind them to wash hands FOOD SOURCE – Food suppliers are Sigma. Delivered food and chemicals are checked for damaged packages, dented cans, tampering, required temperatures, and spoiled vegetables. FOOD SHOULD ALWAYS BE CHECKED AT THE TIME OF DELIVERY. TCS FOOD: COLD HOLDING – We discussed Cold TCS Food must be maintained at 41 degrees or below and hot food must be held at 135 degrees or more to prevent the rapid growth of pathogens that could cause a foodborne illness. TCS FOOD: DATE MARKING – To prevent the progressive multiplication of pathogens or toxins that are capable of cause a foodborne illness COOKING, COOLING AND REHEATING - The chili meat is cooked cooled and reheated. The meat is cooled under running water, placed in bags, placed flat on trays and placed in the freezer. The meat is mixed with the chili and reheated. The reheating must be completed within 2 hours. |