22: 0820 (A2) Kitchen 3 door cooler observed at 45F upon arrival. After adjustment, the cooler was rising in temperature and observed at 50F. (Immediate Correction Needed.) Corrective Actions: Move the food to another unit that can maintain 41F or below. (PIC moved food to another unit that can maintain 41F or below.)
For long term correction, repair or replace the unit. (PIC called service technician.)
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Ham in sandwich prep
44 °F
Cooling
Hamburger in pizza prep
39 °F
Cold Holding
Tomato sauce
145 °F
Hot Holding
Lettuce in kitchen 2 door cooler
37 °F
Cold Holding
Sliced tomato in sandwich prep
43 °F
Cooling
Chicken in sandwich prep
49 °F
Cooling
Meatball in sandwich prep
46 °F
Cooling
Mushroom in sandwich prep
46 °F
Cooling
Diced tomato in sandwich prep
44 °F
Cooling
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 basin sink
chemical
200
quat.
No records found
Equipment Temperatures
Description
Temperature
Bar coke cooler
40 °F
Bar tap cooler
33 °F
Kitchen 3 door cooler
45 °F
Storage room right 2 door freezer
10 °F
Kitchen reach-in cooler (server cooler)
39 °F
Storage room left 2 door freezer
17 °F
Hallway chest freezer
13 °F
Kitchen pizza prep unit
35 °F
Kitchen 3 door cooler after adjustment
50 °F
Back hallway 2 door cooler - not in use
62 °F
Hallway reach-in freezer
20 °F
Bar small reach-in cooler - not being used
Bar 2 door cooler
40 °F
Kitchen sandwich prep unit
41 °F
Kitchen reach-in freezer
17 °F
Kitchen 2 door cooler
39 °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.
