21: 0820 (A1) Observed egg drop soup hot holding at improper temperature (F). Time/temperature control for safety (TCS) foods must be hot held at 135F or above to prevent growth of harmful bacteria. Corrective Actions: Employee reheated the soup to 176 then placed it on hot holding unit.
22: 0820 (A2) Observed raw chicken, raw beef cold holding at improper temperature (F) at the prep cooler on the line. Time/temperature control for safety (TCS) foods must be held at 41F or below to prevent growth of harmful bacteria.
Also cut celery and cabbage were placed on the counter cold holding at improper temperature.
Corrective Actions: Time/temperature control for safety (TCS) foods must be held at 41F or below. Employee placed food in cooler holding below 41F to maintain proper temperatures to inhibit growth of harmful bacteria. Employee also contact a technician to come and fix the cooler.
41: 570 Wet soiled towels stored on the kitchen counter. Store wet wiping in a chemical sanitizer at the proper concentration between use. Corrective Actions: Person in charge is going to provide sanitizer buckets.
43: 550 Plastic bowl without a handle stored in the rice warmer on top of the rice. In use utensils should have a handle which is placed above the food. Corrective Actions: PIC is going to replace it with a utensil that has a handle.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
noodles
40 °F
Cold Holding
egg drop soup
65 °F
Hot Holding
raw beef
48 °F
Cold Holding
chicken
186 °F
Cooking
shrimp
39 °F
Cold Holding
raw chicken
46 °F
Cold Holding
white rice
140 °F
Hot Holding
raw celery
49 °F
Cold Holding
raw shell eggs
40 °F
Cold Holding
egg drop soup
189 °F
Reheating
sweet and sour soup
156 °F
Hot 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
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.
