8: 140 Observed employee at the handwashing sink conducting improper handwashing procedure after touching raw hamburger meat. Employee retrieved handsoap and immediately placed hands under running water without scrubbing with soap for 10-15 seconds. Corrective Actions: Discussed with employee about proper handwashing procedure. Employee rewashed hands. Proper cleaning procedure for hands and arms include rinsing hands under water, applying hand soap and scrub hands vigorously for at least 10-15 seconds, and then rinse under running water again. Dry hands with a disposable paper towel and use paper towel to turn off water to prevent recontaminating hands. .
9: 450 Observed employee removing ready-to-eat cheese slices from its original packaging and placing them in the prep unit cooler with no gloves on. Corrective Actions: Employee immediately stopped working. Second employee with gloves finished putting the ready-to-eat cheese in the prep unit cooler. Employees should use a barrier to prevent contact with ready-to-eat food with bare hands. Recommended barriers include deli tissue, spatulas, tongs, or single-use gloves
15: 470 In the walk-in cooler, a cardboard box of raw eggs and a metal container of raw shell eggs were on a shelf with packaged ready-to-eat boiled eggs. Corrective Actions: Employee rearranged food items on shelf according to cooking temperature. Raw shell eggs have an internal cooking temperature of 155 degrees fahrenheit when cooking for hot holding.
19: 760 Observed a container of chili reheating in the steamwell. The chili had previously cooked hamburger that was cooled from the night before and placed in the chili this morning. Employee stated the chili was put on steamwell 6:30 A.M. this morning. The reheated chili was temped at 126 degrees Fahrenheit at 10:17 A.M. Chili did not reach 165 degrees Fahrenheit within 2 hours allotted for safety. Corrective Actions: Management voluntarily discarded chili. Manager turned the steamwell dial up to its highest temperature. Reheated products must reach 165 degrees Fahrenheit within 2 hours. Facility has set timer to stir the chili every 15 minutes to heat all parts of the chili.
39: 610 Observed packaged buns with frozen condensate on the package. Buns were stored directly below a broken pipe connecting to the condensation unit in the walk-in freezer. Corrective Actions: Store items in a clean, dry location where packaging is not exposed to splash, dust, or other contamination.
47: 1570 Observed piping in walk-in freezer disconnected from the fan apparatus on the condensation unit. Corrective Actions: Repair pipe. Drippage can contaminate food and destroy package integrity. Repair in 30 days.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Hamburger (stove)
188 °F
Cooking
chicken nuggets
158 °F
Hot Holding
chili (left steamwell) - prepped at 6:30 AM; temped at 10:17 AM
126 °F
Reheating
eggs (walk-in cooler)
37 °F
Cold Holding
chili (right steamwell) - prepped at 6:30 AM
172 °F
Hot Holding
sliced tomatoes (left prep unit cooler)
41 °F
Cold Holding
chili (front steamwell) - prepped at 6:30 AM
176 °F
Hot Holding
baked potato (prep unit warmer)
207 °F
Hot Holding
sliced tomatoes (walk-in cooler)
37 °F
Cold Holding
half & half creamer (one door cooler)
41 °F
Cold Holding
sliced tomatoes (right prep unit cooler)
41 °F
Cold Holding
chicken fillet (fryer)
170 °F
Cooking
grilled chicken (microwave)
195 °F
Reheating
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
chemical
150
KAY Quat
quaternary ammonium
80 °F
sanitizer bucket (prep line)
chemical
150
KAy Quat
quaternary ammonium
No records found
Equipment Temperatures
Description
Temperature
left prep unit cooler
35 °F
walk-in cooler
37 °F
hamburger cooler
38 °F
one door cooler
35 °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
(0 points)
OUT
8 Hands clean & properly washed.
COSViolation
Observations
OUT
9 No bare hand contact with RTE foods or approved alternate method properly followed.
