16: 1890 There is no available Chlorine sanitizer in bar dish machine. Sanitizer is reading 0 parts per million. Maintain 50-100 parts per million in a dish machine using Chlorine sanitizer for proper sanitization.
Corrective Actions: Food contact surfaces shall be properly sanitized after washing. Maintain 50-100 parts per million in a dish machine using Chlorine sanitizer for proper sanitization. Wash, rinse and sanitize in three compartment sink until dish machine is repaired.
22: 0820 (A2) Observed cooked corn cob cold holding at improper temperature (62F). Time/temperature control for safety (TCS) foods must be held at 41F or below to prevent growth of harmful bacteria.
Corrective Actions: Time/temperature control for safety (TCS) foods must be held at 41F or below. Employee placed food in cooler holding below 41F to maintain proper temperatures to inhibit growth of harmful bacteria.
51: 2350 (i) Plumbing fixture underneath the three-compartment sink is leaking. Corrective Actions: Plumbing fixtures should be maintained in good condition.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
orzo salad
41 °F
Cold Holding
corn
62 °F
Cold Holding
fried shrimp
201 °F
Cooking
cut lettuce
41 °F
Cold Holding
coleslaw
41 °F
Cold Holding
calamri
38 °F
Cold Holding
raw chicken
40 °F
Cold Holding
lemon butter sauce
145 °F
Hot Holding
shrimp
36 °F
Cooling
raw fish
40 °F
Cold Holding
calamari
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
High temperature dish machine
Mechanical
orange
3 compartment sink
quat
300
Quat
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.
