23: 830 In the walk-in, shrimp alfredo and salsbury steak were date labeled as having been made 4/27, when they were actually made 4/26. Corrective Actions: Food establishment has an excellent system of date marking foods, but it needs to have the correct dates put on the labels. These foods were still withing the 7-day time-frame for keeping foods. Asked Manager to apply correct date labels to COS.
47: 1060 Cleveland steamer on back wall of Hot Bar area was missing the front panel - replaced with piece of corrugated cardboard and duct tape. There is also no drip pan and water is dripping on the floor causing damage in this area. Item is not durable, smooth, or easily cleanable. Corrective Actions: Have this piece of equipment repaired or replaced to return it to working,cleanable state in 90 days (by 7/27/23). Will be checked on next inspection.
55: 3170 Floor in back of hot bar area near leaking Cleveland steamer in need of repair - no longer smooth and easily cleanable, grout needs replacement, and tile has broken apart. 2 Blue filters below cold bar are dirty. Corrective Actions: Repair floor tiles and grout in area above and replace filters when dirty or at frequency to prevent dust build-up. Do this within 90 days, or by 7/27/23. Will check at next inspection.
Additional Comments
Issue with walk-in and some foods inside was a combination of walk-in defrost (Temp check at 9 am this morning was 37F). Foods on racks that were showing high temperatures had been rolled out this am when prep was started. Rest of temperatures were fine. These items moved to freezers to cool quickly. Could not find a thermometer inside dessert reach-in but dial thermometer on outside and foods inside 42F - Pastry chef states they had been in and out of unit multiple times this am but will monitor.
Food Temperatures
Description
Temperature
State of Food
Scrambled eggs cooking on stove
182 °F
Cooking
Banana pudding (Use by 4/27) - 1-door dessert reach-in
42 °F
Cold Holding
Shrimp alfredo (Use by 4/28) - Walk-in rack
56 °F
Cold Holding
Salsbury steak (Use by 4/28) - Walk-in rack
56 °F
Cold Holding
Cantalope/Honeydew - Cold Bar
39 °F
Cold Holding
Cooked mushrooms - Hot bar
175 °F
Hot Holding
Lemon sauce for fish in food warmer
172 °F
Reheating
Beef steaks just cut in meat locker
38 °F
Cold Holding
Raw shrimp - Walk-in
42 °F
Cold Holding
Cottage cheese - Cold Bar
41 °F
Cold Holding
Pork ribs - Walk-in
43 °F
Cold Holding
Scrambled eggs - Hot bar
172 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Sani-bucket
Chemical
1875
Ecolab Sink and Surface
Lactic acid
Hobart dishwasher
Heat
160
182 °F
No records found
Equipment Temperatures
Description
Temperature
1-door dessert reach-in
42 °F
1-door grill reach-in
35 °F
Walk-in (Defrost) - 37F at 9 am check
60 °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.
