Inspection Information | Facility Name: | Roosters Mansfield |
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Facility Type: | Commercial FSO < 25000 sq. ft. |
[?] Inspection type: | Critical Control Point |
Inspection date: | 30-January-2018 |
Violations: A summary of the violations found during the inspection are listed below. |
I / Employee Health Facility has employee reporting illness agreement that is done as apart of training, signed copies are im employees files which are in managers office. |
II / Good Hygienic Practices Did not observe discharge from eyes, nose or mouth during inspection. Did not observe employee beverages or food during inspection. |
III / Preventing Contamination by Hand Handwashing sinks are properly stocked with paper towels, soap, signs, running hot and cold water and trash receptacles within reasonable distance. Handwashing sink closest to ice machine takes a while to get 100*F water. When PIC turned hot water on to prep sink and hot water from sink came. |
IV / Demonstration of Knowledge PIC was able to demonstrate knowledge by having minimal critical violations, having level 2 certification and by answering questions regarding food safety correctly. |
V / Food from Approved Source All foods are from an approved source: GFS. |
VI / Time/Temperature Controlled Safety Food All TCS foods were properly held at 41*F or below, 135*F or above and cooked to safe minimal internal temperature. Ensure fill lines in reach-in prep coolers are maintained and not overfilled. Ensure when cooling ground beef for chili or any other cooling product to not exceed 2 inches deep, preferably metal containers vs. plastic, leave uncovered to allow hot air to escape, and do not overstack products allow for air circulation. |
VII / Protection from Contamination All foods were protected from contamination by storage, separation and covering. Ensure raw chicken is as far away from beer kegs in walk-in cooler to prevent any cross-contamination. |
VIII / Consumer Advisory Consumer advisory is present on menus for made to order foods such as hamburgers. |
X / Chemical Chemical use and storage were proper. |
XI / Conformance with Approved Procedures Facility is using time in lieu of temperature for buttermilk when breading chicken. Facility did not have hardcopy of time in lieu of temperature form for buttermilk, was able to obtain copy from RPH and give to PIC during inspection. Ensure this procedure is kept on file in facility for future reference. |