16: 1890 Observed high temperature dishwasher 158F washing dishes the minimum temperature for a high temperature dishwasher to sanitize is 160F. Corrective Actions: The minimum temperature for a temperature dishwasher to sanitize is 160F. Person in charge was able to get the high temperature dishwasher 160F.
16: 1770 (A) Observed the blade of slicer with food residue on the blade 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 had slicer washed, rinsed, and sanitized.
22: 0820 (A2) Observed improper cold holding temperature of cooked chicken 47F, 48F in walk in cooler food held cold should be 41F or below. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Person in charge voluntarily discarded.
47: 1580 Observed cutting broad at prep cooler with heavy scratching and scarring not making the cutting broads easily cleanable. Corrective Actions: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
unsalted butter 2 door reach in cooler
41 °F
Cold Holding
cooked pasta 41F, shredded mozzarella 41F, raw fish 38 drawer cooler
41 °F
Cold Holding
raw bacon 37F, pull pork 38F, cooked chicken 47F, 48F, shredded mozzarella 38F walk in cooler
48 °F
Cold Holding
chicken salad 39F, cooked pasta 41F prep cooler
41 °F
Cold Holding
black beans 41F, mixed greens 41F 2 door reach in cooler
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
200
Quaternary
High temperature dish washer
158 °F
High temperature dish washer bar
167 °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
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.