21: 0820 (A1) Observed items in the hot display case hot holding below 135 degrees Fahrenheit. Corrective Actions: Hot hold at 135 degrees Fahrenheit or above. (PIC discarded the items.)
22: 0820 (A2) Observed items in the prep unit cold holding above 41 degrees Fahrenheit. Corrective Actions: Cold hold time/temperature for safety foods at 41 degrees Fahrenheit or below. (The unit temperature was reduced.)
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Cheese in prep unit
54 °F
Cold Holding
Potato salad in walk-in cooler
38 °F
Cold Holding
Potato wedges in hot display case
107 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
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.