22: 0820 (A2) The facility had several food items over the proper cold holding temperature of 41°F. The facilioty was storingbroccoli salad (50°F), Breaded Chicken (51°F), Egg Rolls (51°F), and Fried Shrimp (61°F) in the walk-in cooler and 2-door cooler near the grill. Corrective Actions: All food items held cold must be held at 41°F or below until ready for service. Maintain proper cold holding temperatures of RTE and TCS food items by ensuring that the coolers are set at proper temperature and food is provided with an environment condusive for complete cooling to cold holding. Manager agreed to discard food items in question and will speak with employees about proper temperature checks.
33: 810 The facility was attempting to cool and then cold hold food items made days prior by placing warm or hot food items in deep dished pans, covering in plastic wrap, and then placing a plastic lid over top of the food. Corrective Actions: All food items designated for cooling and then cold holding must be provided with an environment that allows for maximum rapid heat disipation. Food items should be left uncovered and in shallow pans in the coldest spot of the coolers until cold. Once cold the facility must then cover food items to protect from envrionmental contamination.
49: 1770 (C) The facility had cooler equipment, the ice cream machine, chocolate dispensor and other non-food contact surfaces soiled with food debris, food residue and grease around or in equipment and on shelving. Corrective Actions: The facility must designate and enforce a cleaning regiment that ensures all surfaces are cleaned as frequently as necessary to maintain them. At no time should an excessive amount
(greater than a few days accumulation) of soilage exisit at any location. Clean these areas and maintain them clean.
51: 2350 (i) The facility replaced and repaired the drain lines at the 3-compartment sink but the new line is leaking at the final junction point. Corrective Actions: Repair the seal around the new junction to create a tight fitting seal the prevents wastewater from leaking onto floor.
55: 3180 The walls, floors, and wall to floor junction in the kitchen areas are soiled with grease, grim and food debris. The hod vent system in the rear grill has built up grease along the vents and bottom tract. Corrective Actions: The kitchen must be cleaned to be free of soilage and maintained clean to allow for a safe and effective working environment. Ensure that cleaning operations are done when no food prep is occuring for a deep cleaning. Clean the hood vents to be free of grease and the tract to prevent potential contamination from dripping down and limit potential fire hazards.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Rice
171 °F
Hot Holding
Egg Roll
51 °F
Cold Holding
Tilapia
155 °F
Cooking
Breaded Chicken
51 °F
Cold Holding
Brocooli Salad
51 °F
Cold Holding
Melon
50 °F
Cold Holding
Ham
43 °F
Cold Holding
Pinto Beans
62 °F
Cooling
Stuffed Crab Mix
40 °F
Cold Holding
Sushi Rice (4.1 ph)
78 °F
Hot Holding
Mac Salad
42 °F
Cold Holding
Roast Beef
166 °F
Cooking
Fried Shrimp
61 °F
Cold Holding
Tilapia
137 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish Machine
Heat
160
Heat
163 °F
No records found
Equipment Temperatures
Description
Temperature
Prep Unit
39 °F
Walk-in Freezer
12 °F
2-Door Cooler
50 °F
Walk-in Cooler
42 °F
Meat Cooler
41 °F
Glass Cooler
43 °F
No records found
Observations
Demonstration of Knowledge
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.
