15: 470 Raw shell eggs observed stored over ready-to-eat whole onions in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal proteins from RTE foods. Eggs were moved to the bottom shelf, below the onions. Corrective Actions: Food shall be protected from cross contamination by separating raw animal proteins from RTE foods. Eggs were moved to the bottom shelf, below the onions.
23: 830 Several food items that are time/temperature control for safety (TCS) observed without date marking. When keeping TCS foods that are ready-to-eat (RTE) for over 24 hours, a date that the food item was opened/prepared or a discard date not to exceed 7 days from the date opened/prepared shall be labeled. Date labeling has improved, continue date marking ALL TCS/RTE items. PIC had employee date mark items during the inspection. Corrective Actions: When keeping TCS foods that are ready-to-eat (RTE) for over 24 hours, a date that the food item was opened/prepared or a discard date not to exceed 7 days from the date opened/prepared shall be labeled. Date labeling has improved, continue date marking ALL TCS/RTE items. PIC had employee date mark items during the inspection.
Additional Comments
Date marking is improving, keep up the good work!
Food Temperatures
Description
Temperature
State of Food
Milk
41 °F
Cold Holding
Cooked Spaghetti
40 °F
Cold Holding
Provolone
40 °F
Cold Holding
Grilled egg plant
141 °F
Hot Holding
Chicken Soup
171 °F
Hot Holding
Steak - Deli Cooler
41 °F
Cold Holding
Cut tomato
39 °F
Cold Holding
Meat ragu marinara
135 °F
Hot Holding
Ham
39 °F
Cold Holding
Pizza sauce
39 °F
Cold Holding
Cooked penne
41 °F
Cold Holding
Cannelloni - Beef
40 °F
Cold Holding
Lasagna
40 °F
Cold Holding
Heavy Cream
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Low Temperature Dish machine
Chemical
50
Chlorine
117 °F
3 Basin Sink
Chemical
200
Quat
2X Wiping Buckets
Chemical
200
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.
