23: 840 Chicken salad date marked with a preparation date of 12/5/2023. Said chicken salad was held longer in the cooler than the allowable max 7 days at 41F or less with day one being the date of preparation. Corrective Actions: Prepared ready to eat TCS (time temperature control for safety) foods have a maximum holding time (at 41F or less) of 7 days with the date of preparation being day 1.
Corrected- THe person in charge voluntarily discarded said chicken salad.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
raw shell eggs for hard boiling only- walk in
40 °F
Cold Holding
turkey- prep cooler
40 °F
Cold Holding
cut tomatoes- prep cooler
41 °F
Cold Holding
heavy whipping cream- walk in
40 °F
Cold Holding
ham- prep cooler
41 °F
Cold Holding
chicken salad-
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
three compartment sink sanitzer
manual
200
quat sanitizer
75 °F
low temperature dish machine
mechanical
100
low temperature chlorine sanitizer
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.