Inspection Information
Facility Name: Liberty Nursing Center of Mansfield
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection type: Critical Control Point
Inspection date: 27-May-2015
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. The person in charge properly applies restrictions and exclusions for ill employees. Visible or known symptoms /or known diagnoses are reported by employees as required.

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. Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are properly supplied. Observed food employee washing hands when required. OBSERVED ALL FSO EMPLOYEES WEARING HAIRNETS.

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

IX - P / Highly Susceptible Populations
Pasteurized eggs are used if served partially cooked. Raw or partially cooked animal foods and raw seed sprouts are not being served.

V - P / Food from Approved Source
Observed foods being received at the proper temperature, in good condition, safe and unadulterated.

VI - P / Time/Temperature Controlled Safety Food
Food employee was observed reheating foods for hot holding to 165°F within two hours. REPORTEDLY, food employees cool cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours, BY USING SHALLOW PANS OR ICE BATHS and from 70°F to 41°F or below within four hours IN THE WALKIN COOLER. Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.

VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display. Observed employee properly cleaning and sanitizing food contact surfaces. Observed raw animal foods separated by type during storage, preparation, holding, and display.

VIII - P / Consumer Advisory

X-P / Chemical
No unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored.