22: 0820 (A2) Observed TCS foods in the 2 door cooler cold holding above 41F. (Cooked chicken at 43F, diced tomato at 53F, ham at 51F.) Corrective Actions: Adjust temperature of unit &/or move food to another cold holding unit that can maintain 41F or below. (PIC adjusted temp.)
22: 0820 (A2) Observed TCS food stored at room temperature without a time stamp or written procedure. (Improper cold holding) - pizza sauce at 68F, ricotta at 64F. Corrective Actions: Store TCS foods at 41F or below. To use time as a public health control see 12VAC5-421-840. After discussion, the food has been out since this morning. - Discard the food.
38: 2930 Observed the back door propped open. Corrective Actions: Keep doors & windows closed to prevent the entry of rodents and insects. If you need to keep a door open for ventilation, a screened door may be installed.
53: 2920 Auto closer on the bathroom door is broken. Corrective Actions: Repair or replace to allow door to close automatically. (30 days to correct.)
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Tomato sauce/pizza sauce on pizza prep table (at room temperature)
68 °F
Cold Holding
Ricotta on pizza prep table (at room temperature)
64 °F
Cold Holding
Ham in 2 door cooler
51 °F
Cold Holding
Ham in pizza prep unit
41 °F
Cold Holding
Diced tomato in 2 door cooler
53 °F
Cold Holding
Cooked chicken in 2 door cooler
43 °F
Cold Holding
Ham in sandwich prep unit
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 basin sink
chemical
50
chlorine
No records found
Equipment Temperatures
Description
Temperature
Bar reach-in cooler
41 °F
Right back 2 door cooler
38 °F
Pizza Prep unit
38 °F
Left back 2 door cooler (not in use)
55 °F
2 door cooler
50 °F
Tap cooler
35 °F
Sandwich prep unit
35 °F
3 door cooler
35 °F
Bar 2 door cooler
44 °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.
