16: 1770 (A) The slicer was improperly sanitized. Sanitizer was run over the area rather than allowing a contact time of 1 minute. (Immediate Correction Needed) Corrective Actions: Submerge the slicer or allow a contact time of 1 minute in properly diluted sanitizer. Read the sanitizer label for instructions. (Employee submerged the slicer in sanitizer at 500 ppm lactic acid.)
16: 1770 (A) Observed a cell phone attached to a food contact area of the slicer. (Immediate Correction Needed) Corrective Actions: Remove the cell phone from the sliced. Wash, rinse, and sanitize this food contact surface. (Corrected Immediately - PIC washed, rinsed, and sanitized the contaminated surface of the slicer.)
23: 840 Observed sliced turkey in the right 2 door cooler with expired dates of 5/4. (Immediate Correction Needed) Corrective Actions: Discard the items with expired dates.
Additional Comments
Observed good glove use.
Food Temperatures
Description
Temperature
State of Food
Sliced tomatoes in top of prep unit
40 °F
Cold Holding
Sliced tomatoes in bottom of prep unit
41 °F
Cold Holding
Turkey in right 2 door cooler
43 °F
Cold Holding
Ham in left 2 door cooler
42 °F
Cold Holding
Turkey in top of prep unit
41 °F
Cold Holding
Chicken in hot well
165 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 basin sink
chemical
500
lactic acid
121 °F
No records found
Equipment Temperatures
Description
Temperature
Prep unit
40 °F
Right 2 door cooler
41 °F
Left 2 door cooler
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
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
