16: 1890 Observed the 3-compartment sink quaternary sanitizer at 0 ppm. Quaternary level should test between 150-400 ppm. Corrective Actions: Quaternary level should test between 150-400 ppm. Until the 3-compartment sink quaternary sanitizer test between 150-400 ppm use chlorine.
22: 0820 (A2) Observed improper cold holding temperature tzatziki sauce 48F. Food held cold should be maintained at 41F or below. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Person in charge moved to 2 door reach in cooler.
23: 840 Observed house made sauces kept past 7 days of being prepped. Corrective Actions: House made sauces and time/temperature controlled foods that are held for more than 24 hours. The day that the food is prepped is Day 1. Food shall be held at 41°F or less for no more than 7 days. PIC voluntarily discarded stated food item.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
mixed greens prep cooler
41 °F
Cold Holding
raw shell eggs 38F, yogurt drink 41 2 door reach in cooler 2
41 °F
Cold Holding
tzatziki sauce 1 door cooler front
48 °F
Cold Holding
salmon
173 °F
Cooking
ground lamb
173 °F
Cooking
lettuce 49F, tomatoes 51F prep cooler
51 °F
Cooling
raw lamb chop 41F, beef 38F 2 door reach in cooler 1
41 °F
Cold Holding
Tomato sauce
135 °F
Hot Holding
rice
163 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
0
Quaternary
chemical dishwasher
100
chlorine
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.
