18: 0725 (6) Observed Smoked chicken wings and pan seared salmon being cooked in a non continuous process with no written policy. Corrective Actions: PIC will work with inspector to develop a written policy for non-continous cooking to ensure safety and control of the process moving forward. Finializing the policy before (6/16/24)
23: 830 Observed multiple tcs foods in the walkin cooler out of date. (Blue Cheese Dressing made in house (5-24), Honey Mustard made in houe (5-27), Pimento Cheese (5/21). Corrective Actions: PIC on site discarded all expired food. Updated training to renforce the proper date labeling procedures inculding all tcs foods expiring after 7 days.
25: 930 Observed the consumer advisory on the menu not linking the asterisk to any of the concerned menu items. Corrective Actions: The asterisk shall be changed to include the menu items at risk.
44: 1960 Observed sheet pans in the prep area stored wet under other sheet pans. Corrective Actions: Equipement should be airdried before stored to prevent possible contamination across equipment.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Diced Tomatoes in Prep unit
41 °F
Cold Holding
Turkey in Lower Prep
40 °F
Cold Holding
Salmon in walkin
39 °F
Cold Holding
Chicken Wings in lower Prep
40 °F
Cold Holding
Beef blend Patty
168 °F
Cooking
Lettuce In Lower Prep
40 °F
Cold Holding
Butter garlic
138 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Bar Ecolab Dishwaser
Chemical
100
Ecolab Ultrasan
Chlorine
127 °F
Ecolab Dishwasher
Chemical
100
Ecolab Ultrasan
Chlorine
128 °F
No records found
Equipment Temperatures
Description
Temperature
Handsink
104 °F
Walkin Freezer
13 °F
Walkin 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
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.
