10: 2310 Observed employee pour a bucket of used sanitizer solution down the handwashing sink Corrective Actions: Discussed with employees that handwashing sink should only be used to wash hands and should not be used to for disposal of waste products
15: 470 Observed a metal container of raw chicken on a shelf above 3 cartons of milk and a container of salsa inside the reach-in cooler Corrective Actions: Employee placed raw chicken on bottom shelf. Store food items according to cooking temperatures. Food items with a higher cooking temperatures need to be stored below food items with lower cooking temperatures and ready-to-eat products.
35: 790 Observed a roll of raw beef thawing in the dry storage shed at room temperature. Corrective Actions: Raw beef was temped at 41 degrees fahrenheit. Employee placed roll of raw beef in reach-in cooler to finish thawing. Food items thawing at room temperatures is an unapproved thawing method. Approved thawing methods would include placing food items under refrigeration (at 41 degrees fahrenheit or below) or part of the cooking process.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
sliced tomatoes (prep unit undercounter)
35 °F
Cold Holding
beans (steamwell)
164 °F
Hot Holding
Barbeque (steamwell)
169 °F
Hot Holding
chicken (reach-in cooler) - prepped at 1:10pm; temped at 2:18pm
65 °F
Cooling
Fried eggs
178 °F
Cooking
lettuce (prep unit)
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
chemical
200
quaternary ammonium
No records found
Equipment Temperatures
Description
Temperature
reach-in cooler
38 °F
prep unit
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
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.