6: 220 An open can drink, a twistable drink bottle, and two to-go cups of drink were observed located in the server station prep cooler next to cut lemons and packages of half & half. Corrective Actions: Employee discarded all beverages. Employees may have beverages but the beverages need to be stored (if spilled) will not contaminate equipment, food, or single-service items. Re-train employees and monitor/correct as needed. Have designated area for employees to store personal items
16: 1900 The inspector's dishplate registered at 156.7 degrees after being pushed through the conveyor Ecolab dishmachine. Observed the wash temperature to be 142F and the rinse temperature to be 176F. Corrective Actions: Until dishmachine can reach a utensil surface temperature of 160 degrees Fahrenheit as measured on a dish plate or irreversible registering temperature indicator, set-up 3 compartment sink to wash, rinse, and sanitize. Manager called Ecolab representative and representative came to facility and repaired the dishmachine. The inspector's dishplate registered at 162.2F after repair
21: 0820 (A1) Observed a bag of rice hot holding at 112 degrees Fahrenheit (F) and a container of mashed potatoes hot holding at 129 degrees Fahrenheit (F) in the two door warmer next to salad prep area. Both the rice and mashed potatoes were temped by inspector at 1:15PM. Manager stated that both food items were put in warmer at ~11:00AM. Corrective Actions: Manager voluntarily discarded the rice and mashed potatoes as well as a container of baked beans and sauce. Manager turned up the warmer from 145F to 165F. Keep warmer at a temperature necessary to hot hold foods at 135F and above
35: 790 Observed five reduced oxygen packged (ROP) salmon thawing in meat walk-in cooler. Corrective Actions: Manager completely removed the salmon from the ROP and placed back in walk-in cooler.
49: 1770 (C) Observed employee making ready-to-eat butter in the Hobart stand mixer. The underside of the mixer (where the flat beater attaches) was observed to have an accumulation of a brown substance. Observed droplets of the brown substance on the mixer's underside. Corrective Actions: Clean non-food contact surfaces at a frequency needed to prevent the accumulation of dirt, food residue and other debris that may drip and contaminate ready-to-eat food items.
51: 2260 Observed a "Y" device on the mop sink with a hose connected on one outlet and the sanitizer device connected to the other outlet. Corrective Actions: Manager disconnected hose from hose bibb. Provide a backflow prevention device on the hose bibb (threaded faucet) where the hose is connected to preclude backflow of a contaminants into the water supply system.
Additional Comments
- Discussed condensate buildup on the condenser in the salad prep unit cooler and the prep unit cooler next to chicken prep station. - Discussed using drain stopper for sink located in dishwashing area to prevent blockage in drain. - Observed facility using cooling logs; discussed how to use cooling logs and corrective action.
Food Temperatures
Description
Temperature
State of Food
sliced tomatoes (salad prep cooler)
38 °F
Cold Holding
mashed potatoes (2 door warmer) prepped at ~11:00AM; temped at 1:15PM
129 °F
Hot Holding
chicken (grill)
192 °F
Cooking
potato soup (reheat for immediate service - microwave)
122 °F
Reheating
baked beans (right steamwell)
142 °F
Hot Holding
rice (walk-in cooler)
36 °F
Cold Holding
mashed potatoes (left steamwell)
186 °F
Hot Holding
hamburger (grill)
169 °F
Cooking
spinach dip (prep unit cooler - next to chicken prep station)
40 °F
Cold Holding
BBQ (meat walk-in cooler)
43 °F
Cold Holding
milk (salad dressing prep unit cooler)
40 °F
Cold Holding
cooked onions (left steamwell)
192 °F
Hot Holding
sliced tomatoes (grill prep unit cooler)
42 °F
Cold Holding
rice (2 door warmer) prepped at ~11:00AM; temped at 1:15PM
112 °F
Hot Holding
chicken wings (meat walk-in cooler)
40 °F
Cold Holding
gumbo (2 door fridge)
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dishmachine (Ecolab) - wash temperature
Heat
142 °F
sanitizer bucket
chemical
1875
Sink & Surface Sanitizer
Lactic acid/DDBSA
Dishwasher - inspector's dish temperature plate
Heat
162.2 °F
Dishwasher - inspector's dish temperature plate
Heat
156.7 °F
Dishmachine (Ecolab) - rinse temperature
Heat
176 °F
No records found
Equipment Temperatures
Description
Temperature
2 door warmer
145 °F
salad prep unit cooler
34 °F
walk-in cooler
36 °F
2 door meat cooler
31 °F
salad dressing prep unit cooler
36 °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
(0 points)
OUT
6 Proper eating, tasting, drinking, or tobacco use.
COSViolation
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.
