Inspection Information
Facility Name: Mansfield Liederkranz
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection type: Critical Control Point
Inspection date: 03-January-2018
Violations: A summary of the violations found during the inspection are listed below.
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. Correct By: 10-Jan-2018
II / Good Hygienic Practices
Observed employee eating, drinking, or using tobacco in non-designated area. Observed employee personal beverage (can of Mt. Dew and mason jar filled with water) having no lid and straw, in the food prep area.
Employee(s) shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result. Correct By: 03-Jan-2018
III - P / Preventing Contamination by Hand
Observed food employee changing gloves when required.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection

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

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 / Protection from Contamination
Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed eggs stored above RTE foods in the front kitchen Jamison walk-in cooler.
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.
X-P / Chemical
Toxic materials are properly identified and stored.

Discussed inspection with PIC Ingrid.

Inspection report sent via email.