9: 450 Observed two separate front employees handle biscuits with bare hands. (Immediate Correction Needed) Corrective Actions: Use a barrier between clean hands and ready to eat foods.
10: 2310 Observed items stored in the kitchen handsink. (Immediate Correction Needed) Corrective Actions: Keep handsink assessible at all times. (PIC removed items before EHS instructed to.)
15: 470 Observed raw ground beef stored above raw vegetables and juices in the walk-in cooler. (Immediate Correction Needed) Corrective Actions: Store raw animal foods below raw vegetables/fruit and ready to eat foods.
22: 0820 (B) Observed shell eggs stored at room temperature. Surface temperature was observed at 65F. (Immediate Correction Needed) Corrective Actions: Store time/temperature control for safety foods at 41F or below. (Time as a Public Health Control may be used. See 12VAC5-421-850 for more details.)
22: 0820 (A2) Observed air temperature and items in the walk-in cooler and the front counter cooler cold holding above 41F. (Sausage in walk-in cooler at 44F. Diced tomato in walk-in cooler at 45F. Milk in front counter cooler at 48F.) Corrective Actions: Cold hold time temperature control for safety foods at 41F or below. Ensure doors are kept closed and the equipment is properly adjusted. Do not place hot food into the unit. To cool foods properly see 12VAC5-421-800 and 810.
23: 830 Observed some items with date labels and most items without in refrigeration equipment. (10 days to correct) Corrective Actions: Date mark items stored for more than 24 hours with a date to discard or date made. (Discard after no more than 7 days. Date made or opened is Day 1.)
Additional Comments
- Observed apples at 156F stored on the counter with a lid on. (Improper cooling method. See 12VAC5-421-810 for more information.) - Reminder store the ice scoop with the handle up to prevent bare hand contact with ready to eat food (ice). - Observed kitchen staff properly using gloves. (Tablet not working properly. Completed inspection by hand. Signatures on file.)
Food Temperatures
Description
Temperature
State of Food
Diced tomatoes in walk-in cooler
45 °F
Cold Holding
Apples on kitchen counter
156 °F
Cooling
Stewed tomatoes on front line
161 °F
Hot Holding
Greens on front line
136 °F
Hot Holding
Beets in front counter cooler
62 °F
Cooling
Burger
182 °F
Cooking
Sausage in walk-in cooler
44 °F
Cooling
Shell eggs at room temperature (surface temperature)
65 °F
Cold Holding
Rice in walk-in cooler
67 °F
Cooling
Milk in front counter cooler
48 °F
Cold Holding
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
45 °F
Front counter cooler
45 °F
Right reach-in freezer
19 °F
Dining room reach-in freezer
7 °F
Left reach-in freezer
16 °F
Stack freezer
17 °F
Stack 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
OUT
9 No bare hand contact with RTE foods or approved alternate method properly followed.
