8: 160 An employee was observed leaving a work station to collect food items from coolers, walk-in cooler, and clean areas without changing thier gloves. The employee was then seen touching ready to eat food such as spinach and then preparing it for service. Corrective Actions: The employee was corrected on proper glove use and hand washing procedures. The food item the employee was preparing discarded due to potential contamination. Ensure that training for each employee is done so they are aware of proper glove use and hand washing procedures.
9: 450 An employee was observed touching ready to eat food items with thier soiled gloves and bare hands. Corrective Actions: Food items must be protected against cross-contamination from employee's hands by enforcing proper hand washing, preventing bare hand contact and having employee's change soiled gloves before returning to work.
15: 470 The facility had raw chicken stored directly on top of ground beef and adjacent to ready to eat food items such as ham, produce, and cheese. Corrective Actions: Raw food items must always be separating from ready to eat food items by being on separate shelving and having raw meat items at the lowest point. Raw meat must be separated by species and final cooking temperature with poultry being at the lowest point and alone.
20: 800 The facility had hash browns checked at 1115 temping at 117°F which were put into the walk-in cooler at 0910. The food item had not reached 70°F or below within two hours. Corrective Actions: The hash browns were removed from the walk-in cooler and reheated to 165°F sand recooled by placing in the walk-in freezer in an ice tray. Ensure that food items designated to cool to 70°F within two hours and to 41°F within four hours. "All food items must be checked regularly to monitor for proper cooling temperatures in the cool log book. Manager will train adn enforce staff on these procedures.
22: 0820 (A2) The facility had several food items in the primary prep unit (52°F) above the required 41°F or below temperature. Items include: pancake batter (52°F), waffle batter (51°F), cut tomato (52°F), ham (51°F) and others that were out of temp. Corrective Actions: All food items must be kept below 41°F as required for safe food holding. The food items in the prep cooler were discarded as required due to temperature abuse. The prep cooler was removed due to not holding temeprature properly and replaced with the spare unit.
23: 840 The facility had several food items that were past the date of disposition such as pancake batter, beef gravy, and cheese in the walk-in cooler we all labeled for 01 Jan or 02 Jan 2023. Corrective Actions: All food items must be strickly monitored for the labeled date of use or disposition and discarded at the end of the labeled date. The facility was directed to discard the food items in question and the manager voluntarily discarded the items as recommended.
47: 1570 The facility had their primary prep cooler unable to hold cold at 41°F or below as required. Corrective Actions: Remove and repair the broken equpment to hold at 41°F or below before use. Until equipment is repaired it is not authorized for use due to lack of cold holding capabilities.
55: 3180 The facility had a large amount of food debris, grease and water built up along the walls, foors, wall-to floor junctions, and behind equipment. Corrective Actions: The facility needs to create a cleaning schedule and checklist to ensure that all surfaces are properly cleaned and excess water, food debris or grease is removed regularly. Remove equipment from their spaces to clean under and behind them as required.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Pancake Batter
52 °F
Cold Holding
Cut Tomato
51 °F
Cold Holding
Steak
40 °F
Cold Holding
Ham
52 °F
Cold Holding
Ground Beef
41 °F
Cold Holding
Gravy
135 °F
Hot Holding
Cheese
51 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish Machine
Chemical
50
Chlorine
Chlorine
121 °F
No records found
Equipment Temperatures
Description
Temperature
Prep Cooler
52 °F
Walk-in Freezer
22 °F
Walk-in Cooler
37 °F
No records found
Observations
Demonstration of Knowledge
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.
COSRepeatViolation
Observations
OUT
9 No bare hand contact with RTE foods or approved alternate method properly followed.
