39: Sacks of raw ingredients (grains, etc) observed on dry storage floor. Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Person in Charge corrected by elevating said food items off of ground. Corrective Actions: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Corrected.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
ham and pork roll
38 °F
Cold Holding
tomatoes, cut
36 °F
Cold Holding
lettuce, cut
38 °F
Cold Holding
cream cheese, prep table
38 °F
Cold Holding
turkey, sliced (30 minutes)
60 °F
Cooling
smoked salmon
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
chemical
200
quaternary ammonia
80 °F
No records found
Equipment Temperatures
Description
Temperature
Prep room Frigidaire (upstairs)
38 °F
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.
