8: 170 Observed a kitchen employee wash hands at the 3 basin sink. (Immediate Correction Needed) Corrective Actions: Only use the hand sink for handwashing. (PIC corrected by explaining to the employees where to wash hands.)
15: 470 Observed raw animal foods stored over ready to eat foods in the walk-in cooler. (Immediate Correction Needed) Corrective Actions: Store ready to eat foods above raw animal foods. (PIC corrected by reversing the food items.)
22: 0820 (A2) Observed the front counter cooler cold holding at 48F. When tested, the milk in the cooler was 48F. Salad prep unit cold holding at 46F. When tested, the sliced tomato in the unit was at 48F. The 3 door prep unit observed at 52F. When tested, the feta in the unit was at 48F. (Immediate Correction Needed) Corrective Actions: Move items from front counter cooler to another cooler that can hold at 41F or below. (PIC moved the items and called the service technician.) Adjust or move the items from the 3 door prep unit and the salad prep unit. (PIC made an adjustment to both the 3 door prep unit and the salad unit.)
Additional Comments
Observed good handwashing by Kitchen Manager. Observed delivery. All put away very quickly.
Food Temperatures
Description
Temperature
State of Food
Sauce in 2 door lowboy
38 °F
Cooling
Feta in 3 door prep unit
48 °F
Cooling
Sliced tomato in salad prep unit
48 °F
Cooling
Meatballs in walk-in cooler
39 °F
Cold Holding
Chicken - received from foodservice provider
38 °F
Cold Holding
Tomato sauce
175 °F
Hot Holding
Milk in front counter cooler
48 °F
Cold Holding
Sausage in 2 door prep unit
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
Front counter cooler
48 °F
2 door lowboy
40 °F
3 door prep unit after adjustment
41 °F
Salad prep unit
46 °F
Walk-in cooler
41 °F
Prep unit
40 °F
3 door prep unit
52 °F
Salad prep unit after adjustment
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
(0 points)
OUT
8 Hands clean & properly washed.
COSViolation
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
