10: 2310 Observed that the pathway to the handwashing sink was blocked with cleaning supplies and other miscellaneous items. Corrective Actions: Person in charge removed items to create an accessible pathway to the handwashing sink
15: 470 Observed multiple items in the reach-in fridge to improperly stored. Observed a box of raw chicken on a shelf above canned drinks. Observed raw eggs and raw grounded bacon over a package of pre-cooked hot dogs. Corrective Actions: Person in charge rearranged food items according to cooking temperatures. Food with higher cooking temperatures need to be stored below food items with lower cooking temperatures
20: 800 Observed a container of chili that was prepared yesterday and stored in the undercounter prep unit overnight at a temperature of 45F in the middle and 50F on the edges. Corrective Actions: Person in charge discarded chili. Cooked time/temperature control food items need to be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less.
23: 830 Observed several food items with not prep or discard date. Observed three cooked pork chops in the reach-in fridge. Person in charge stated that they were made last Friday (11/10/2023). Observed a container of cheese sauce that was reheated then cooled with no date. Person in charge stated that it was prepared yesterday (11/14/2023). Corrective Actions: Person in charge (PIC) voluntarily discarded the pork chops. PIC labeled the cheese sauce with preparation date.
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Food Temperatures
Description
Temperature
State of Food
chili - undercounter prep unit (prepped yesterday; temped today @ 11:00 am)