23: 840 Food establishment now has a date marking system involving erasable boards on cold holding equipment to list foods and days made. However some foods were observed to have date made as Tuesday when they were actually made Friday. Cooled white rice was in the white reach in but was not listed on the board at all. Corrective Actions: Thank you for implementing a date marking system, but it must be kept up with and each item when made must be recorded properly on the board or you will need to think about another system such as stickers with date made being applied to each container. COS by updating some of the items on the board.
49: 1800 Observed that handles of microwave, refrigerators in need of cleaning. Could contaminate clean hands by handling soiled door handles. Corrective Actions: Please clean these surfaces as soon as possible and at a frequency to prevent soil buildup.
Additional Comments
Permit posted and good through 11/30/23. Left CFPM information and flyers for classes in area for Timby as her certification expires in 6/23. Has bleach as sanitizer and test strips.
Food Temperatures
Description
Temperature
State of Food
Butter chicken
211 °F
Reheating
Cooked rice - White reach-in
41 °F
Cold Holding
White rice (In microwave)
170 °F
Reheating
Chicken cubes
199 °F
Cooking
Baba ghanoush - Black reach-in
36 °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
Glass front reach-in
34 °F
Black reach-in
30 °F
Prep
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.
