16: 1900 The dishmachine is not sanitizing the dishes. O ppm of chlorine observed. Corrective Actions: Discontinue the use of the dishmachine for sanitizing. Use the 3 basin sink for sanitizing. (Immediate Correction Needed - PIC repaired the line during inspection.)
22: 0820 (A2) Observed TCS (time/temperature control for safety) foods cold holding at improper temperature in the left upper cold unit, the right upper cold unit, and the lower left cold unit. Corrective Actions: Cold hold TCS foods at 41F or below. Use ice to cold hold until the equipment is repaired. (PIC put everything on ice.)
47: 1570 Observed the left and right line upper coolers cold holding above 41F. Observed the 6 drawer cooler, the lower left and right coolers not working at all. Corrective Actions: Repair or replace to restore proper function (41F or below.) (90 days to correct.)
51: 2350 (ii) The drain in the bar overflows when the sink releases water. Corrective Actions: Repair the line to restore proper function. (90 days to correct.)
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Salad on ice - on line left side
39 °F
Cold Holding
Salsa on cold rail
38 °F
Cold Holding
Pico in walk-in cooler
41 °F
Cold Holding
Salad on ice - 2nd temperature (on line left side)
43 °F
Cold Holding
Mashed potato on line
148 °F
Hot Holding
Sliced tomato (on line right side)
49 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dishmachine
chemical
0
chlorine
126 °F
Bar sanitizer
chemical
200
Quat.
Dishmachine - corrected
50
No records found
Equipment Temperatures
Description
Temperature
Right line upper cooler
55 °F
Bar 2 door tap cooler
40 °F
6 drawer cooler - not working
Left line upper cooler
45 °F
Left line lower cooler - not working
Walk-in cooler
41 °F
Bar 3 door tap cooler
40 °F
Right line lower cooler - not working
Line reach-in cooler
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.