15: 470 Mixed eggs (from raw shell eggs) stored above ready to eat foods in walk in cooler. Separate raw animal foods (mixed egg mixture) during storage, preparation, holding, and display from raw RTE food and cooked RTE food. Person in Charge (PIC) relocated mixed eggs to the bottom shelf, below and separate from RTE food. Corrected. Corrective Actions: Separate raw animal foods (mixed egg mixture) during storage, preparation, holding, and display from raw RTE food and cooked RTE food. Person in Charge (PIC) relocated mixed eggs to the bottom shelf, below and separate from RTE food. Corrected.
39: All purpose flour store (in plastic storage bag) directly on floor. Food shall be protected from contamination by storing the food at least 6 inches off the floor. Person in charge relocated said food item to shelving 6" above floor. Corrected at inspection. Corrective Actions: Food shall be protected from contamination by storing the food at least 6 inches off the floor. Person in charge relocated said food item to shelving 6" above floor. Corrected at inspection.
Additional Comments
Employee health policy and clean up plan policy are available and verifiable.
Temperatures all within acceptable range.
Date marking is excellent.
Hang mop(s) to air dry to prevent bacterial growth.
Food Temperatures
Description
Temperature
State of Food
milk
37 °F
Cold Holding
mushrooms, walk-in
38 °F
Cold Holding
mozarella (< 2 hours)
54 °F
Cooling
tomato, cut
41 °F
Cold Holding
breaded chicken under grill
20.5 °F
Cold Holding
egg
171 °F
Cooking
turkey, sliced
63 °F
Cooling
lettuce, cut
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
high temperature dish machine
heat
thermo strip indicator shows minimum surface temperature of 160F attained
3 compartment sink
chemical
200
quaternary ammonia
112 °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.