20: 800 Rice noodles made yesterday were 46 F. These were found enclosed in a plastic bagged bowl in reach in. Corrective Actions: Cool quickly. consider using ice and water to reduce to 41 F before covering. PIC discarded.
22: 0820 (A2) 1. Display had elevated temps. Kidney beans at 43, Boba 44 F.
2. Thawing chicken at 64 F. Do not thaw at room temperature.
3. Lettuce in styrofoam at 50, sprouts 65 F(being washed). Lettuce was found in small make table in styrofoam on top of other lettuce that was at proper temperature. Corrective Actions: 1. TCS foods were relocated.
2. Chicken to be boiled soon.
3.Do not double stack. Lettuce was discarded.
23: 830 No dates found on many foods; chicken, cooked tofu, wontons, Boba, cooked meats. Corrective Actions: All TCS foods ready to eat to have dats. 7 day shelf life. When removing from freezer, remember at least one day has already been lost.
Additional Comments
Other observation: Clean mildew from mop sink, repair leak 3-c, clean dish machine reservoir, remove cardboard in freezer, Clean up outside!! New beverage area intended. Provide handsink and prep sink.
Food Temperatures
Description
Temperature
State of Food
Boba in display
44 °F
Cold Holding
meatball
40 °F
Cold Holding
lettuce in styrofoam
50 °F
Cold Holding
pork
38 °F
Cold Holding
kidney beans in display
43 °F
Cold Holding
shrimp
37 °F
Cold Holding
chicken thawing
64 °F
Cold Holding
squid
38 °F
Cold Holding
rice noodles
46 °F
Cooling
bean sprouts
65 °F
Cold Holding
brisket
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
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.
