10: 3030 Two hand sinks within the kitchen were found with no hand drying provision. All hand sinks utilized by food employees shall be equipped with a hand drying provision. Person in Charge (PIC) replaced the paper towels in both dispensers during the inspection. Corrected. Corrective Actions: All hand sinks utilized by food employees shall be equipped with a hand drying provision. Person in Charge (PIC) replaced the paper towels in both dispensers during the inspection. Corrected.
23: 840 Two pans of lasagna (1 meat & 1 Veggie) were found within the walk-in cooler with a date marking of 7/27/2023. Time/temperature control for safety foods (TCS) that are ready to eat (RTE) may only be kept for a maximum of 7 days from the date that they are prepared/opened, with the prep day counted as day 1. PIC voluntarily discarded both pans of lasagna. Corrected. Corrective Actions: Time/temperature control for safety foods (TCS) that are ready to eat (RTE) may only be kept for a maximum of 7 days from the date that they are prepared/opened, with the prep day counted as day 1. PIC voluntarily discarded both pans of lasagna. Corrected.
48: 1530 The facility has no method to test or monitor the concentration of Quat sanitizer used at the three basin sink to sanitize food contact surfaces of equipment. Testing strips or other testing device must be available to test the concentration of sanitizer and monitor its effectiveness. Provide Quat testing strips. Corrective Actions: Testing strips or other testing device must be available to test the concentration of sanitizer and monitor its effectiveness. Provide Quat testing strips.
Additional Comments
Date marking and temperature control of foods has greatly improved. Keep up the positive work!
Food Temperatures
Description
Temperature
State of Food
Chicken Noodle Soup
182 °F
Hot Holding
Sausage
36 °F
Cold Holding
Fresh Mozzarella
36 °F
Cold Holding
Ham
41 °F
Cold Holding
Cooked Spaghetti
40 °F
Cold Holding
Cut tomato
39 °F
Cold Holding
Meatballs & Marinara
186 °F
Hot Holding
Mozzarella
36 °F
Cold Holding
Bruschetta
40 °F
Cold Holding
Grilled Eggplant
113 °F
Cooling
Veal
40 °F
Cold Holding
Pasta
41 °F
Cold Holding
Canneloni
40 °F
Cold Holding
Pizza sauce
35 °F
Cold Holding
Lasagna
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 Basin Sink
Chemical
200
Quat
Low Temperature Dish machine
Chemical
75
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.
