22: 3-501.16 (A) (2) Foods (lasagna, meat sauce, chicken broth) at 47-49°F inside the left walk-in refrigerator. These foods were relocated to the other walk-in refrigerator to correct on-site. The 3-door prep refrigerator was holding foods at marginal temperatures of 42-43 F; properly adjust refrigerators to hold foods at or below 41°F. Corrective Actions: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
Additional Comments
Note: Person in charge has taken a food manager's course; they still need to pass the test.
Food Temperatures
Description
Temperature
State of Food
Cut tomatoes in the 3-door prep ref
43 °F
Cooling
Marinara sauce in the right walk-in ref
39 °F
Cold Holding
Lasagna in the left walk-in ref
47 °F
Cold Holding
Meat sauce on stove
177 °F
Cooking
Meat sauce in the left walk-in ref
49 °F
Cold Holding
Spaghetti in the 2-door prep ref
41 °F
Cold Holding
Spaghetti in the right walk-in ref
41 °F
Cold Holding
Cannoli filling bag in the 1-door ref
35 °F
Cold Holding
Marinara sauce in steamtable
164 °F
Hot Holding
Shredded cheese in the 3-door prep ref
42 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish machine
Chemical
50
Chlorine
No records found
Equipment Temperatures
Description
Temperature
3-door prep ref
44 °F
2-door freezer
-3 °F
2-door prep ref
33 °F
Right walk-in ref
40 °F
Left walk-in ref
50 °F
1-door ref
33 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
