23: 840 Observed fully cooked diced chicken, opened/thawed 5/13/2024, making today (5/20) day 8. Commercially processed foods should be used following manufacturer instructions, or within 7 days of the date the bag was opened (day 1). Another bag of the same product was not marked. Ceasar salad made in-house (no raw ingredients) was not marked with the preparation date. Corrective Actions: Both bags of chicken and the dressing were discarded. Monitor refrigerated ready-to-eat foods to ensure all products have a date indicating the date the product was made, opened and, or, thawed. Use or discard these items to make sure the products are not used past 7 days. This is due to bacteria like Listeria which can grow at refrigeration temperatures in ready-to-eat foods.
Additional Comments
Discussed frozen foods and receiving with new manager. Some items in the freezer had significant freezer burn and had been separated from other foods to be discarded. I do recommend job aides or tools such as receiving logs for frozen items received from Linkhorne Middle in order to track the product and check off that the product was received frozen, bares a way to track when the product was received (and at what temperature), and any other information the person in charge would deem necessary. This would make it easier to monitor products and for traceback if any products happen to be recalled in the future.
Food Temperatures
Description
Temperature
State of Food
Cut romaine lettuce
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
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.