22: 0820 (A2) TCS (time temperature control for safety) foods are cold holding at improper temperatures in the prep cooler. They are cold holding above the required minimum temperature of 41F. Corrective Actions: Cold hold TCS foods at 41F or less.
Temporarily corrected- the food employee emptied the cooler of TCS foods and moved them to the stand up cooler. The thermostat was adjusted to see if that would bring the cooler temperature down. According to the person in charge service will be scheduled for the cooler. EHS to follow up.
48: 1530 Facility does not have sanitizer test strips to monitor the concentration of the sanitizer at the three compartment sink. Sanitizer Test strips are required, employees need to be able to monitor the sanitizer concentration. Corrective Actions: Obtain a Quat sanitizer chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
Additional Comments
EHS to follow up on the repairs to the cooler.
Food Temperatures
Description
Temperature
State of Food
Mushroom soup
39 °F
Cold Holding
chicken portions- prep cooler
49 °F
Cold Holding
mashed potatoes
39 °F
Cold Holding
burrata
47 °F
Cold Holding
roasted tomtoes
48 °F
Cold Holding
quinoa
49 °F
Cold Holding
cheese
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
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
NA
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.