22: 0820 (A2) Observed TCS drink products cold holding above 41f in under counter cooler near front register. Dial thermometer inside of refrigerator was located @ rear of unit and read 50f. Temperature logs for the unit were reviewed, however sections for later times of day had been filled out so accuracy of records was in question. Corrective Actions: Management moved TCS items to walk in fridge. Monitor unit and have serviced as needed. Food items or drink items that are time/teperature controlled for safety (TCS) must be held @ 41f or less. Recommended ambient air temperature for refrigeration units is 34-38f.
Additional Comments
Notes: Interior portions of cold holding units (refrigerators) and door portions including gaskets are due for a cleaning. Ceiling vent grates above ware washing area were removed for cleaning while inspector was on site, had heavy build up of dust/debris. Inspector left clean up procedure for vomit/diaeehea
Food Temperatures
Description
Temperature
State of Food
sliced toms, wif
40 °F
Cold Holding
sliced ham, grill cooler
41 °F
Cold Holding
buttermilk, bf
37 °F
Cold Holding
milk, drive thru cooler
39 °F
Cold Holding
gravey
181 °F
Hot Holding
burger patty
163 °F
Hot Holding
milk, register cooler
48 °F
Cold Holding
orange juice, register cooler
42 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 vat sink
chemical
200
QT 44
Quat
No records found
Equipment Temperatures
Description
Temperature
buiscuit fridge
37 °F
register cooler
50 °F
walk in fridge
39 °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.
