22: 0820 (A2) Prep in front was 45F and milk inside was 44F. Owner states it was just stocked with beer, and turned thermostat down. Corrective Actions: COS - thermostat decreased and unit at 40.3F by end of inspection.
23: 830 Food establishment has a system using a dry erase board to list dates items were prepared. However, board listed date as 4/1/23 as dates foods were made applicable to that date. Corrective Actions: COS. Cook updated the board with dates food were made based on current inventory, which he knew. In order to use this system, everything must be listed on this board, and it must be updated in real time. If this is not possible, you will need to go to a system where every container has a date label applied to it.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Raw chicken in tandori seasoning - Walk-in
40 °F
Cold Holding
Raw chicken - Top - Right prep
40 °F
Cold Holding
Chicken in pan on stove
172 °F
Reheating
Milk (4/16) - Front prep
44 °F
Cold Holding
Samosas on tray in back hallway (Discussed w/ cook; just made; cooling a little before putting in walk-in)
177 °F
Cooling
Chopped tomatoes - Left prep - Prepped this am
48 °F
Cooling
Samosas - Walk-in
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Ecolab dishwasher
Chemical
100
Chlorine
No records found
Equipment Temperatures
Description
Temperature
Warmer
151 °F
Front prep (At 40.3F by end of inspection)
45 °F
Left prep
42 °F
Back right 2-door freezer
0.8 °F
Right prep
41 °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.
