15: 470 Observed raw chicken stored above broccoli florets in walk in fridge. Observed raw shell eggs stored above pre-packaged containers of yum yum sauce in WIF. Also observed cut veggies (mushrooms and onions) stored w/o protective wrappings or coverings. Corrective Actions: Food employee restacked food items according to cooking temp and covered cut veggies.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
yum yum (wif)
37 °F
Cold Holding
shrimp (sdf)
38 °F
Cold Holding
rice
156 °F
Hot Holding
veggies
145 °F
Hot Holding
rice
176 °F
Hot Holding
chicken
170 °F
Hot Holding
rice
173 °F
Hot Holding
egg roll (2df)
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
single door fridge
40 °F
walk in fridge
33 °F
2 door fridge
36 °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.
