15: 470 Large bowl of raw chicken improperly stored over an open box of corn in the walk-in cooler.
Two containers of raw chicken improperly stored over a container of pickles in the low boy cooler of the line sandwich station.
Corrective Actions: Prevent potential cross contamination by not storing raw animal proteins over any ready to eat foods during storage, preparation, and display.
Corrected- The person in charge relocated said raw chicken to below all ready to eat foods.
55: 2810 The ceiling tiles throughout the kitchen have visible dust and debris built up in certain areas (over clean equipment shelf near the dish machine and also over the stacked reach in coolers on the line). According to the person in charge the ceiling tiles are no longer cleanable. They stated that they have tried to clean them but they either break or the debris is not removable. Corrective Actions: Refinish or replace the indoor ceiling at the areas noted so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
Additional Comments
Walk in cooler is currently being serviced. EHS discussed options with the person in charge if the cooler is down for service for an extended amount of time.
Food Temperatures
Description
Temperature
State of Food
tuna salad
39 °F
Cold Holding
chicken salad
39 °F
Cold Holding
turkey
41 °F
Cold Holding
sliced tomatoes
41 °F
Cold Holding
ham
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
low temperature dish machine
mechanical
100
lo temp dish machine sanitizer
chemical
113 °F
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.
