10: 3020 The hand sink located to the left of the three basin sink does not have available hand cleanser. All Hand sinks that are utilized by food employees must have accessible hand cleanser. It appears that the battery to the soap dispenser is dead, therefor the dispenser is unable to dispense soap. Provide a hand cleanser at all times. Corrective Actions: All Hand sinks that are utilized by food employees must have accessible hand cleanser. It appears that the battery to the soap dispenser is dead, therefor the dispenser is unable to dispense soap. Provide a hand cleanser at all times.
23: 830 Sandwiches that are premade and stored in the sandwich cooler on the line do not have date marking on them. Time/temperature control for safety foods (TCS) that are ready to eat (RTE) must be labeled with the date that they are opened/prepared or a discard date not to exceed 7 days from the date that the food item was opened/prepared. Date mark sandwiches. Corrective Actions: Time/temperature control for safety foods (TCS) that are ready to eat (RTE) must be labeled with the date that they are opened/prepared or a discard date not to exceed 7 days from the date that the food item was opened/prepared. Date mark sandwiches.
33: 810 Pork that had been fried was observed cooling in a covered container at room temperature. When cooling foods, do not cover until the item has cooled. Person in charge moved the container to the walk-in cooler and removed the cover so that the item can properly cool. Corrected. Corrective Actions: When cooling foods, do not cover until the item has cooled. Person in charge moved the container to the walk-in cooler and removed the cover so that the item can properly cool. Corrected.
48: 1530 There are no test strips to monitor the concentration of sanitizer at the three basin sink. Test strips or other testing device must be provided to monitor sanitizing concentrations. Provide QUAT testing strips for the three basin sink, Corrective Actions: Test strips or other testing device must be provided to monitor sanitizing concentrations. Provide QUAT testing strips for the three basin sink,
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Rice
162 °F
Hot Holding
Cut tomato
40 °F
Cold Holding
Deli Sandwich
41 °F
Cold Holding
Black Bean
181 °F
Hot Holding
Cooked Chicken Feet
39 °F
Cold Holding
Beans
52 °F
Cooling
Shrimp
40 °F
Cold Holding
Raw Beef - Ground
38 °F
Cold Holding
Pork
40 °F
Cold Holding
Ham
40 °F
Cold Holding
Pork
76 °F
Cooling
Mixed Rice
174 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Low Temperature Dish machine
Chemical
50
Chlorine
138 °F
3 Basin Sink
Chemical
200
Quat
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.
