15: 470 Hummus, mango pudding in reach-in stored without covering, exposing them to possible contamination. Corrective Actions: COS - Owner covered containers to protect ingredients.
22: 0820 (A2) Tabouleh in dorm style reach-in above temp. Corrective Actions: COS - Owner moved tabouleh to larger reach-in which was holding temperature, and turned thermostat down. Do not put TCS foods in reach-in until it holds 41F or lower.
36: 1320 (A-D) There was no thermometer in dorm style fridge. Corrective Actions: COS - Owner ordered pack of thermometers for reach-ins.
49: 1800 Top of sugar cannister needed cleaning. Corrective Actions: COS - Owner cleaned top. Clean at a frequency to prevent soil build up.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Lamb curry (1/2 hour)
102 °F
Cooling
Butter chicken (Wed) - White reach-in
38 °F
Cold Holding
Grilled chicken (Wed) - Black reach-in
41 °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
Black reach-in
41 °F
Reach-in freezer
-3 °F
White reach-in
40 °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.
