23: 830 Observed TCS foods without discard dates. Corrective Actions: Mark TCS foods opened or prepared with a discard date of 7 days.
28: 3380 Observed the chlorine sanitizer greater than 200ppm. Corrective Actions: Reduce the strength of chlorine sanitizer to 50-100ppm for food contact surfaces.
Additional Comments
Discussed employee health policy, vomit and diarrhea clean-up, menu, date marking, cooling, and cold holding. Suggest reducing the temperature of the kitchen reach-in cooler to 34F - 36F to compensate for frequent opening of the cooler door.
Food Temperatures
Description
Temperature
State of Food
Ham in reach-in cooler
42 °F
Cold Holding
Sliced tomato in reach-in cooler
55 °F
Cooling
Chicken salad in kitchen reach-in cooler
45 °F
Cooling
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 basin sink
chemical
200
chlorine
No records found
Equipment Temperatures
Description
Temperature
Right reach-in cooler
41 °F
Kitchen reach-in cooler
43 °F
Left reach-in cooler
41 °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.
