22: 0820 (A2) Observed food items in sandwich prep unit and pizza prep unit cold holding above 41°f. Sandwich prep items were sliced ham 43, sliced turkey 43. Pizza prep items were ground sausage 47, cooked broccoli 51. Corrective Actions: Management adjusted units. Monitor temps and place items on ice as needed during lunch rush/dinner rush. Recommend taking temps of food items before peak lunch rush and after peak lunch rush and recording in temp log. This will help ensure products stay @ 41°f or less and/or corrective actions are taken.
Additional Comments
Discussed proper glove use and hand washing practices.
Food Temperatures
Description
Temperature
State of Food
cooked spaghetti, prep 1:30
75 °F
Cooling
raw chix (wif)
41 °F
Cold Holding
shredded cheese (wif)
41 °F
Cold Holding
ground sausage (pizza prep)
47 °F
Cold Holding
sliced toms (gp)
36 °F
Cold Holding
shredded beef
201 °F
Cooking
sliced ham (sand. prep)
43 °F
Cold Holding
sliced turkey (sand. prep)
43 °F
Cold Holding
marinara (wif)
41 °F
Cold Holding
cooked broccoli (pizza prep)
51 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
dish machine
chemical
100
chlorine
No records found
Equipment Temperatures
Description
Temperature
walk in fridge
33 °F
grill prep
37 °F
Sandwich prep
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.
