Inspection Information
Facility Name: Mansfield Liederkranz
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection type: Critical Control Point
Inspection date: 03-April-2018
Violations: A summary of the violations found during the inspection are listed below.
I - P / Employee Health
The operation had an employee health policy on file.

II - P / Good Hygienic Practices
Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.

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. PIC answered cooling time and temperature parameter questions correctly when asked.

V - P / Food from Approved Source
Foods are received from the following sources: GFS.

VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. PIC observed cooling chili properly using an ice bath, timers, thermometer, and frequent stirring.

VII / Protection from Contamination
Corrected During Inspection Observed improper storage of food items. Observed uncovered RTE pudding cups in the rear walk-in cooler. PIC discarded pudding cups voluntarily.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
X-P / Chemical
Toxic materials are properly identified and stored.

Discussed inspection with PIC Ingrid and bartender Cindy.

Inspection report sent via email.