20: 800 No attempt to cool tabouleh or hummus(for catering). Tabouleh found in tightly covered 6" deep pans in reach in. Hummus found in aluminum pans, covered, stacked with cardboard. Corrective Actions: Cool quickly to 41 F (You have 4 hours) Do not cover, stack until it reaches 41 F. Tabouleh was placed into metal bowl, hummus was separated.
55: 3170 Wall beside mop sink is peeling, holes in mop sink wall, wall behind knife holder is peeling. Corrective Actions: Walls to be smooth and cleanable.
Additional Comments
Note: Do not reuse aluminum pans. Permit can be issued.
Food Temperatures
Description
Temperature
State of Food
rice
145 °F
Hot Holding
beef
140 °F
Hot Holding
chicken
140 °F
Hot Holding
shrimp in drawer
41 °F
Cold Holding
kibbeh in WI
39 °F
Cold Holding
chicken
39 °F
Cold Holding
cucumber yogurt
37 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
low temp
50
No records found
Equipment Temperatures
Description
Temperature
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.
