9: 450 Observed bare hand contact with pickles. (Correct Immediately) Corrective Actions: Ensure there is a barrbetween clean hands and ready to eat foods.
22: 0820 (A2) Observed whipped cream holding above 41°F. (PIC changed the regular container to a frozen container to help keep the item cold.) (Correct Immediately) Corrective Actions: Cold hold time/temperature control for safety foods at 41°F or below.
Additional Comments
Establishment is scheduled to receive a new grill, fryer, and holding cabinet.
EHS calibrated thermometers. Both were 32°F.
Food Temperatures
Description
Temperature
State of Food
Chili in hot well
167 °F
Hot Holding
Footlong hotdog in reach-in cooler
37 °F
Cold Holding
Buffalo chicken dip bites
180 °F
Cooking
Whipped cream in the fountainette
55 °F
Cold Holding
Sliced tomato in sandwich prep unit
37 °F
Cold Holding
Sliced tomato in walk-in cooler
34 °F
Cold Holding
Whipped cream in the fountainette
40 °F
Cold Holding
Burgers
156 °F
Cooking
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
Walk-in cooler
34 °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
OUT
9 No bare hand contact with RTE foods or approved alternate method properly followed.
