8: 160 Observed employee touch raw hamburger meat with single-use gloves then proceed to touch the handles of containers holding cooked hamburger, potatoes, chicken fillets on the assembly line. These handles are touched by employees that handle ready-to-eat food items on the assembly line. Corrective Actions: Repeat. COS. Employee removed single-use gloves, washed hands, and used soap and water to wash handles. Discussed with food employe about proper glove usage procedures to prevent cross-contaminatin of raw product and ready-to-eat food items.
20: In the walk-in cooler, observed a pan of chili with an internal temperature of 46 degrees Fahrenheit (F). Employee stated that the chili was prepped around 2:00pm yesterday (04/29/2024). Corrective Actions: Employee voluntarily discarded the chili. Ensure that the chili is cooled from 135F to 70F within 2 hours and from 41F within a total of 6 hours. 135F to 70F within 2 hours is critical to prevent bacteria that cause foodborne illnesses do not grow. Employee showed me the ice paddle used for chili. Moving forward use ice paddle to help the cooling process.
55: 3220 Observed 4 wet mop head laying in the mop sink. Corrective Actions: Mops should be off the floor to properly air dry to prevent growth of harmful microorganisms.
Additional Comments
Discussed with person in charge (PIC) about leaking ceiling. PIC stated that they are waiting on maintenance.
Food Temperatures
Description
Temperature
State of Food
sliced tomatoes (prep unit - assembly line)
55 °F
Cooling
chicken (microwave)
195 °F
Reheating
hamburger (grill)
192 °F
Cooking
sliced tomatoes (walk-in cooler)
41 °F
Cold Holding
baked potato (warmer)
195 °F
Hot Holding
chili (steamwell)
168 °F
Hot Holding
chili (walk-in cooler) - prepped yesterday
46 °F
Cooling
half & half (1 door fridge)
39 °F
Cold Holding
chicken nuggets (fryer)
209 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
sanitizer bucket (assembly line)
chemical
150
quaternary ammonium
3 compartment sink
chemical
200
quaternary ammonium
No records found
Equipment Temperatures
Description
Temperature
raw hamburger fridge
40 °F
prep unit undercounter cooler
38 °F
1 door fridge
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
(0 points)
OUT
8 Hands clean & properly washed.
Repeat
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.