21: 0820 (A1) Observed chili hot holding at incorrect temperature. (87F) Corrective Actions: Reheat to 165F then hot hold at 135F or above. (If the product has been below 135F for greater than 2 hours, discard the product.) Product was discarded.
24: 0850 (A) (C3) Observed eggs held at room temperature without a time stamp to discard. Corrective Actions: Items for which time rather than temperature is use need to have a time stamp to discard to prevent product from being at room temperature too long.
40: 200 Observed employees wearing watches, bracelets, etc. Corrective Actions: Employees cannot wear jewelry including medical information jewelry on their hands and arms. (Plain wedding band is allowed.)
Additional Comments
- Good handwashing & glove use. - Keep wiping cloths in sanitizer when not in use. Change as necessary. - Replace the test strips for dishmachine & sanitizer.
Food Temperatures
Description
Temperature
State of Food
Sausage
190 °F
Cooking
Chili
87 °F
Hot Holding
Half & half in walk-in cooler
36 °F
Cold Holding
Steak in walk-in cooler
36 °F
Cold Holding
Sausage gravy
130 °F
Reheating
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
Walk-in cooler
35 °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.
