Inspection Information | Facility Name: | Waterford At Mansfield, The |
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Facility Type: | Commercial FSO < 25000 sq. ft. |
[?] Inspection type: | Critical Control Point |
Inspection date: | 18-September-2017 |
Violations: A summary of the violations found during the inspection are listed below. |
I - P / Employee Health Visible or known symptoms /or known diagnoses are reported by employees as required. |
II - P / Good Hygienic Practices Food employee was demonstrating good hygiene practices. |
III - P / Preventing Contamination by Hand Observed food employee washing hands when required. |
IV - P / Demonstration of Knowledge The person in charge is Certified in Food Protection |
IX - P / Highly Susceptible Populations Pasteurized eggs are used if served partially cooked. |
V - P / Food from Approved Source Foods are received from the following sources: US Foods. |
VI / Time/Temperature Controlled Safety Food Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required. Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness. |
VII - P / Protection from Contamination Foods are protected from physical and environmental contamination during storage, preparation, holding and display. |
X / Chemical Observed toxic materials improperly identified, stored and used. Toxic substances shall be properly identified, stored, and used. |