15: 0580 (A) Improper glove use observed. Observed employee with gloved hands touch raw beef, then raw chicken, then drawer handle, then peppers, then onions, then the oil container, then spatula handles. (Immediate Correction Needed) Corrective Actions: Gloves shall be changed after handling a raw animal food, before handling a different raw animal food, and before touching anything else. (Changing gloves between raw animal foods prevents cross-contamination and cross-contact.) PIC corrected by explaining to employees proper glove use. Gloves were changed, drawer handle was washed, the oil container was washed, and the spatulas were washed.
19: 760 Observed beans and beef stew on steam table below 135F. After questioning, it appears the items were not properly reheated to 165F before placing on the steam table for hot holding. (Immediate Correction Needed) Corrective Actions: Reheat for hot holding to 165F so that all parts reach 165F (within 2 hours). (PIC reheated the beans and the beef stew.)
21: 0820 (A1) Observed rice holding below the steam table at room temperature. (Improper hot holding observed.) (Immediate Correction Needed.) Corrective Actions: Hold hot food at 165F or above. (Purchase more hot holding equipment or cool foods properly and reheat as needed for hot holding on the steam table.) (PIC corrected by using a different hot holding device to hold the overflow rice.)
22: 0820 (A2) Observed foods that need to be held at 41F or below for safety, stored at room temperature. (Pork, cheese, cut tomatoes, packaged bacon, canned pineapple) (Immediate Correction Needed) Corrective Actions: Cold hold time/temperature control for safety foods at 41F or below. (PIC moved items to a refrigeration unit.)
Additional Comments
Discussed the duties of the person in charge and gave a handout.
Food Temperatures
Description
Temperature
State of Food
Beans from steam table
165 °F
Reheating
Diced tomato in walk-in cooler
37 °F
Cold Holding
Diced tomato in prep unit
41 °F
Cold Holding
Beef in drawer cooler
32 °F
Cold Holding
Chicken
178 °F
Cooking
Pork at room temperature
62 °F
Cold Holding
Stew beef from steam table
189 °F
Reheating
Stew beef on steam table
120 °F
Hot Holding
Rice on steam talbe
145 °F
Hot Holding
Ground beef on steam table
145 °F
Hot Holding
Sliced tomato in prep unit
43 °F
Cooling
Beans on steam table
122 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Sanitizer bucket
100
Chlorine
No records found
Equipment Temperatures
Description
Temperature
Bar bottle cooler
41 °F
Back bar cooler
43 °F
Kitchen prep unit
40 °F
Kitchen reach-in cooler
38 °F
Kitchen drawer cooler (external thermometer)
46 °F
Walk-in cooler
41 °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.
