19: 760 Observed two containers of chili reaheating in steamwells. Both were put on at 6:30am, but did not reach 165F within 2 hours alloted for safety. After stirring by employee, both container temped at between 148F-158F. Temperature was taken at around 1:40pm. Corrective Actions: Management voluntarily discarded. Reheated products must reach 165F within 2 hours. Stir chili and temp at more frequently to ensure all parts of the chili is reaching 165F. If equipment cannot reheat within a time frame alloted for safety, other methods should be used.
39: 610 Observed packages of bread stored directly below an A/C unit pipe with frozen condensation droplets from a leak. Corrective Actions: place food in an area protected from leak or splash.
44: 1960 Observed multiple wet metal food containers stacked at 3 compartment sink. Corrective Actions: Fully air dry equipment and utensils before stacking
47: 1570 Observed the top of pipin in the walk-in freezer to be disconnected from unit. Corrective Actions: Repair to prevent possible contamination of food and destruction of package integrity
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
chicken fillet
204 °F
Cooking
chicken nuggets
210 °F
Cooking
sliced tomatoes (walk-in cooler)
53 °F
Cold Holding
hamburgers
195 °F
Cooking
chili
144 °F
Reheating
eggs
41 °F
Cold Holding
chili
158 °F
Reheating
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
sanitizer bucket (prep station)
chemical
200
quaternary ammonium
3 compartment sink
chemical
200
quaternary ammonium
No records found
Equipment Temperatures
Description
Temperature
walk-in cooler
35 °F
1 door freezer
1 °F
1 door cooler
36 °F
raw meat cooler
35 °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.
