20: 800 Rice cooked the previous day noted as improperly cooled to prevent the growth of harmful bacteria. The rice was prepared on 10/11/2023 the temperature of said rice registered at 44F. Corrective Actions: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 135 F to 70 F; and/or within a total of 6 hours from 135 F to 41 F or less.
The rice was voluntarily discarded.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
milk
41 °F
Cold Holding
corn
166 °F
Hot Holding
rice cooled from previous day
44 °F
Cooling
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
quat sanitizer - three compartment sink
manual
300
Oasis 146 multi quat
chemical
70 °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.
