1: 0070 (1-14) & (16)) Manager is not monitoring the food temperature logs to make sure foods are maintained at the proper temperatures. The HACCP plans are not being followed. Monitor food temperature records to make sure no foods leave the facility that may have been improperly cooled/held. Corrective Actions: Monitor food temperature logs and make sure staff are properly trained to following the HACCP plans. Corrective action must be documented when foods do not meet the HACCP plans.
29: 0870 (B1,2,3,5,6)(D1,2a,f,g,h,3,4)(E2,3,4) Several cooling records were observed with in-adequate cooling temperatures listed. The records did not show any corrective action taken but was reviewed and dated by staff. Cooling temperature recorded on 12/29 for cheese sauce was 45F after cooling for 6 hours; on 12/12 chili cooling temperature was recorded at 48 F after 6 hours; on 12/06 tomato soup cooling temperature was recorded at 48 F after 6 hours of cooling. For reduced oxygen packaged foods, the foods must cool to 70 F within 2 hours and to 41 F or less within 6 hours. Corrective Actions: The cooling records must be reviewed to verify proper cooking, cooling, and holding temperature were within the approved written HACCP plans along with corrective action taken when the food doesn't meet the required temperature. No action taken based on records. The operator must take immediate action based on what is written in the HACCP plan. This could pose a risk for the outgrowth of botulism in these reduced oxygen packages. Records must be accurate and reviewed along with action taken when a non-compliance temperature is found. Correct today.
49: 1800 The ice deflector in the ice machine was observed with back residue on it. The black substance could build up and get into the ice, so it needs to be cleaned more often. Corrective Actions: Clean and sanitize equipment to help prevent the outgrowth of mold and mildew to keep the spores out of food. Need to increase the cleaning frequency.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
turkey pot pie mix
38 °F
Cooling
chili
32 °F
Cold Holding
baked beans
34 °F
Cold Holding
cheese sauce
33 °F
Cold Holding
turkey pot pie mix
34 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
high temp dish machine
heat
turned black
hot water
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
(0 points)
OUT
1 Person in charge present, demonstrates knowledge, and performs duties.
Violation
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.
