15: 470 Large containers of food in walk-in that were not actively cooling were not covered for protection. Corrective Actions: Discussed with owner. COS. Unless actively cooling, foods in walk-in should be covered. Owner states the containers have covers and that employees should be using them.
22: 0820 (A2) Rice pudding and Mango pudding on cold buffet both greater than 41F. Unit seemed to be cold and working but put ice below foods anyway. Followed back to walk-in where same items were around 42 - 45F. Sour cream and lentils at bottom of left grill prep 48 - 49F, although thermometer in unit showed temperature to be much lower than 41F. Corrective Actions: Walk-in has thermometer sensor which alerts owner when temperature is not at set level. Walk-in was serviced last week, and owner found that thermostat was set too high. App shows tmeperature fluctuating between 38 and 50F. Adjusted thermostat and will monitor temperature. Please also put a working thermometer in the walk-in, so employees can monitor internal temperature who do not have the app. May also need a working thermometer in left grill prep. Will also return in 72 hours to check cold holding in walk-in, on buffet (if operating), and in left grill prep - bottom.
23: 830 Did have grid on dry erase board with date labeling outside walk-in. Did not include items like mango pudding and rice pudding. Corrective Actions: Discussed with owner. If all items cannot be tracked using this system, you will need to go to a system where every container is date labeled with the date it is prepared. Date labeling must be done consistently, and foods used or disposed of in 7 days. COS.
39: 690 Take out containers were being used as "scoops" for large containers of food in walk-in, although some containers had handled utensils. Take out containers can "turn" in the food, causing a contamination hazard. Corrective Actions: COS. Employees were replacing take out containers with handled utensils when I was there.
55: 3180 Food residue noted on door handles of reach-ins throughout facility. Corrective Actions: Clean door handles as soon as possible to prevent them becoming a potential contamination point and as often as needed to keep them clean.
Additional Comments
Discussed Employee Health Policy with Haresh who was PIC when I first arrived and aware of his duties if employee reports illness. Gave owner cell phone flyer.
Food Temperatures
Description
Temperature
State of Food
Mango pudding - walk-in
42 °F
Cold Holding
Yogurt - Walk-in
42 °F
Cold Holding
Rice pudding - Walk-in
45 °F
Cold Holding
Sour cream - Bottom - Left grill prep
49 °F
Cold Holding
Mango pudding on buffet
45 °F
Cold Holding
Cooked chicken - Bottom - Right grill prep
38 °F
Cold Holding
Cooked chicken - Top - Left grill prep
42 °F
Cold Holding
Chick peas - Walk-in
42 °F
Cold Holding
Rice pudding on buffet
54 °F
Cold Holding
Chili chicken on buffet
158 °F
Hot Holding
Lentils - Bottom - Left grill prep
48 °F
Cold Holding
Chopped tomatoes - Top - Small prep- Cut this am
45 °F
Cooling
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Ecolab dishwasher
Chemical
100
Chlorine
No records found
Equipment Temperatures
Description
Temperature
Right grill prep
35 °F
2-door reach-in freezer - Back
-3.7 °F
2-door reach-in freezer
-2 °F
Left grill prep
32 °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.
