Copyright © 2019 My Health Department. All rights reserved.
1: No demonstration of knowledge present.
Proper cold holding temperature: 41°F and below
Proper hot holding temperature: 135°F and above
Three compartment sink: wash, rinse, and sanitize
6: Observed employees not washing their hands between tasks. Educate employees on the importance of hand washing between tasks and putting on a new set of gloves.
7: Observed employees scoop tortilla chips and the chips touching their hands. Educate employees on how to properly scoop tortilla chips without them touching their hands.
13: Observed container of queso above the oven. Ensure the container is not stored above the oven.
Observed pieces of raw chicken in the raw steak container that was being cold held. Raw chicken and raw steak are stored next to each other. Educate employees on the importance of keeping raw chicken and steak separate from one a another.
Observed raw ground beef, pork, and raw carrots stored next to each other. Ensure these items are stored separately from one another.
Observed employee cooking steak and chicken next to each other on the grill. Educate employees on how to cook chicken and steak separately while on the grill.
17: Potatoes placed into the holding box did not reach the proper hot holding temperature. Ensure hot holding items are reaching the proper hot holding temperatures of 135°F and above.
19: Observed potatoes not reaching the proper hot holding temperature. Educate employees on the importance of hot holding items reading at 135°F.
20: Observed several items at the first cold holding box reading above the proper cold holding temperature. Ensure items are holding at the proper cold holding temperature of 41°F and below.
21: Observed items that were not properly date marked. Educate employees on how to properly date mark raw items in the walk in cooler.
(Ex: Discard date only (seven days from the date prepped; Prep date: 1/1/2023 and Discard date: 1/7/2023)
OR
Prep date + discard date)
26: Observed bucket of sanitizer above the proper ppm of chlorine sanitizer.
34: Ensure thermometers are available in the walk in cooler and walk in freezer.
35: Observed several containers without labels (chips). Educate employees on the importance of labeling large containers of food.
37: Obseved containers of food on the floor of the walk in cooler. Ensure items are placed at least 6 inches off the ground.
Observed keys near the microwave area. Ensure personal items are stored away from the prep areas.
41: Observed handles in the raw chicken and raw steak containers. Ensure handles are not stored in the food items.
44: Observed employees changing tasks without washing their hands and put on a new set of gloves.
45: Ensure cutting boards are free of grooves. Observed dirt build up on the can opener.
47: Observed food spills on the trays of the hot holding box. Ensure the hot holding box storing the potatoes and meat are clean.
51: Left sink of the womens restroom is not working.
Sinks of the mens restroom are not clean.
53: Ceiling vents in the kitchen area are dirty and ceiling tiles coming down in the restroom hallway.
Due to critical violations present, a follow-up is scheduled in 10 days.