2: 55 Observed all three staff CFPM Certs expiring in 2023. Corrective Actions: PIC will schedule training for CFPM classes for staff with inspector forwarding information to such classes.
22: 0820 (A2) Observed multiple TCS foods in the Salad Prep Unit across from door holding out of Temperature. With Lettuce (48F), Chicken (55F) and Salmon (53F). Corrective Actions: PIC has moved all Product in cooler that had been in the unit for under 4 hours to the walkin to properly cool down to temperatures below 41. Maintenance has been ordered to restore the units holding temperature to below 41 before (06/24/24)
44: 1960 Observed sheet pans on the shelf above the Prep unit stored wet and damp. Corrective Actions: Discussed Drying procedures with the PIC and how to allow for proper air drying of all utensils before storage. PIC will reducate staff on proper drying procedures.
47: 1580 Observed cutting boards with deep scoring and soilage on site. Corrective Actions: PIC shall resurface cutting boards or replace any cutting boards that are unable to be resurfaced by (09/20/24)
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Lettuce In salad prep
48 °F
Cold Holding
Salmon In Salad Prep
53 °F
Cold Holding
Chicken in Salad Prep
55 °F
Cold Holding
Chicken in Walkin In
62 °F
Cold Holding
Sliced Tomatoes in Sandwich Prep
39 °F
Cold Holding
Pickles 2 Dr Standing
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Three Compartment Sink
Chemical
200
Stermine
QT-40
100 °F
No records found
Equipment Temperatures
Description
Temperature
Outdoor Walkin
37 °F
Walkin Freezer Unit
3 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
OUT
2 Certified Food Protection Manager
Violation
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.
