2: 55 Manager could not provide documentation of being a Certified Food Protection Manager, (CFPM). A manager must have a certificate indicating they are certified. This demonstrates the manager is properly trained in food safety. Corrective Actions: A manager must have a certificate indicating they are certified. This demonstrates the manager is properly trained in food safety. Acquire a certificate as a food protection manager within 2 weeks.
3: 0070 (15) Manager could not provide documentation indicating that 2 of the employees working today were properly trained to report signs and symptoms of illness and the reporting of the big 6 reportable illnesses, Staff must be trained to report illness along with the signs and symptoms of illness to the manager and documented. Corrective Actions: Staff must be trained to report illness along with the signs and symptoms of illness to the manager and documented. Item was corrected by training the staff and staff signed document indicating they would report illness.
29: 0870 (A)(B4)(D2b,c,d,e)(E1) Facility HACCP records are incomplete. There is no temperature record of transporting food from this establishment to Roots 657. The vacuum packaged product has to have an electric means fo temperature recording showing the food is held within the correct temperature range.
The turkey pot pie product in the walk-in cooler has exceeded the use by date. Corrective Actions: Record the food temperature of product being transferred to Roots 657. Since the electronic temperature recording device is not on the transfer truck, a corrective action report need to be done indicating how the food is maintained in the proper temperature zone. This needs to be done until the electronic recorder is working on the truck.
The turkey pot pie mix that exceeded they shelf life was corrected by the manager who voluntarily discarded the product.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
crab soup
34 °F
Cold Holding
raw beef
36 °F
Cold Holding
chili
35 °F
Cooling
raw pork
35 °F
Cold Holding
milk
36 °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
changed from clear to black
hot water
163 °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
OUT
2 Certified Food Protection Manager
Violation
Observations
Employee Health
(0 points)
OUT
3 Management awareness, policy present.
COSViolation
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.
