15: 470 Uncovered food products in the line prep units. Corrective Actions: Keep all foods covered as required.
21: 0820 (A1) Improper hot holding temperatures, white cheese sauce @ 109F. Corrective Actions: Must maintain at least 135F or higher for proper hot holding temperatures.
22: 0820 (A2) Improper cold holding temperatures; tomatoes @ 54F, guacamole @ 56F,in the line prep unit, beef @ 44F, chicken @ 45F in the walk-in cooler. Red Sauce @ 54F, in the waitstaion unit. Corrective Actions: Must maintain at least 41F or less for proper cold holding.
48: 1600 Interior of the dishmachine has a lime / calcium build-up. Spray wand has debris / mold build-up. Corrective Actions: Clean the dishmachine & spray wand as needed.
Additional Comments
Discussed not dumping mop buckets on the ground surface to drain.
Food Temperatures
Description
Temperature
State of Food
Chicken
41 °F
Cold Holding
Beef Mix
154 °F
Hot Holding
Refried Beans
149 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
ES 2000
121 °F
No records found
Equipment Temperatures
Description
Temperature
Walk-in Freezer
10 °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.
