22: 0820 (A2) Observed the items in the counter cold holding container holding above 41°F. Corrective Actions: Cold hold at 41°F or below. OR Begin time control. (For time controk, have a written procedure that states the time the food is removed from the cooler and the discard time. If you can keep the food below 60°F, then you can keep it for 6 hours. Take the temperature to ensure the food stays below 60°F. If unable to keep below 60°F, discard after 4 hours.)
28: 3380 Observed too much chlorine in the 3rd basin. Corrective Actions: Reduce the chlorine to 50-100 ppm.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Chili
151 °F
Hot Holding
Slaw in combo cooler
39 °F
Cold Holding
BBQ
95 °F
Cooling
Sliced tomato in cold counter unit
51 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 basin sink
chemical
200
chlorine
No records found
Equipment Temperatures
Description
Temperature
Combo cooler
34 °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.
