Copyright © 2019 My Health Department. All rights reserved.
16: 1770 (A) Observed knives ready for use with food residue. Food contact surfaces should be clean to sight and touch.
Corrective Actions: Food contact surfaces should be clean to sight and touch. Person in charge washed, rinsed, and sanitized the knives.
16: 1890 Observed the 3-compartment sink quaternary sanitizer at 0 ppm. Quaternary level should test between 150-400 ppm. Observed chlorine sanitizer of the dishwasher 0ppm chlorine sanitizer should test between 50-100 ppm.
Corrective Actions: Quaternary level should test between 150-400 ppm. Until the 3-compartment sink quaternary sanitizer test between 150-400 ppm use chlorine. Until the dishwasher chlorine sanitizer test between 50-100 ppm please use 3 compartment sink..
22: 0820 (A2) Observed improper cold holding temperature tzatziki sauce 50F in reach in cooler.
Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Person in charge voluntarily discarded.
28: 3340 Observed clean metal container lids being stored next to chemicals. Store food contact surfaces in a way from chemicals.
Corrective Actions: Store food contact surfaces in a way from chemicals. Person in charge relocated metal lids.
35: 790 Observed fish (salmon and sea brass) in reduced oxygen packaging sealed bag thawing. Remove fish that has been packaged in a reduced oxygen package from the reduced oxygen environment prior to thawing in a refrigerator.
Corrective Actions: Remove fish that has been packaged in a reduced oxygen package from the reduced oxygen environment prior to thawing in a refrigerator that maintains food temperature at 41°F or less, or immediately upon completion of thawing if thawed by completely submerging the package(s) under running water at a temperature of 70°F for a time period that doesn't allow the thawed portions of the fish to exceed 41°F for more that 4 hours including the time to cool back down to 41°F in the refrigerator if not immediately cooked. Person in charge cut packaging.
51: 2350 (ii) Observed the plumbing at the 3-compartment sink the black tube that connects the sanitizer to the faucet would not stay attached when water was on, unless a person was holding the black tube to the faucet. Plumbing should be maintained in good repair.
Corrective Actions: Plumbing should be maintained in good repair.
No comments
| Description | Temperature | State of Food |
| cut tomatoes prep cooler | 47 °F | Cooling |
| red sauce 160F, rice 156F | 156 °F | Hot Holding |
| tomato sauce 41F, hummus 41F, diced tomatoes 41F prep cooler | 41 °F | Cold Holding |
| Zucchini patties 38F, hummus 41F 2 door reach in cooler 2 | 41 °F | Cold Holding |
| tzatziki sauce black reach in cooler | 50 °F | Cold Holding |
| ground meat 38F, raw fish 41 2 door reach in cooler 1 | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 compartment sink | 0 | Quaternary | ||||
| chemical dishwasher | 0 | chlorine |