22: 0820 (A2) Observed multiple items in sandwich prep unit and walk in fridge cold holding above 41F. Items in sandwich prep: chicken salad 45, tuna salad 45, sliced roast beef 45, sliced ham 45, coleslaw 45. Items in walk in: egg salad 42, chicken salad 43, soup 48. Corrective Actions: Employee put items on top portion of sandwich prep on ice and adjusted unit. Corrected top temp for ham=39. Continue to monitor unit and adjust as needed. Adjust walk in to keep up with demand, should hold food at 41F or less.
33: 810 Observed cooling items and other cold holding items w/ condensation on lids & sides of containers. lids were firmly closed. Corrective Actions: Proper cooling directly affects cold holding items. Cool items after cooking/reheating from 135-70 within 2hrs, 70-41 or less within 4. Use ice baths, separating into smaller containers, etc. to facilitate process. Cool room temp items from 70-41 or less within 4 hrs. Loosely cover, use ice baths, etc. to facilitate cooling.
40: 200 Observed food employee with bangle bracelets and watch activly preforming food prep. Corrective Actions: Only a wedding band should/can be worn while preforming food prep. All other items worn on hands/fingers/wrists can contaminate food.
Additional Comments
Discussed cooling logs w/ management. Management agreed to start keeping logs. Inspector will send dented can guide.
Food Temperatures
Description
Temperature
State of Food
salmon (walk in)
41 °F
Cold Holding
sliced fruit
56 °F
Cooling
sliced ham (sand. prep)
45 °F
Cold Holding
chix salad (walk in)
43 °F
Cold Holding
sliced roast beef (sand. prep)
45 °F
Cold Holding
soup (walk in)
48 °F
Cold Holding
chix (sand. prep)
45 °F
Cold Holding
chicken breast (2df)
42 °F
Cold Holding
tuna salad (sand. prep)
45 °F
Cold Holding
coleslaw (sand. prep)
45 °F
Cold Holding
cream cheese spread (2df)
42 °F
Cold Holding
egg salad (walk in)
42 °F
Cold Holding
chix (salad prep)
41 °F
Cold Holding
sliced ham (sand. prep correction)
39 °F
Cold Holding
cooked veggies
114 °F
Cooling
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 vat sink
chemical
200
quat
100 °F
No records found
Equipment Temperatures
Description
Temperature
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.
