24: 0850 (B) (C1, 2, 4) Time control logs (time stamps) for cold TCS (Time temperature control for safety) foods on the buffet were not filled out today. Food employees are also not marking the coffee milk carafes with time stamps.
Time as a public health control is used for all cold TCS foods on the buffets. Corrective Actions: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
Logs filled out and time stamps added to the coffee milk carafes. Inspection conducted at 1PM and the lounge opens at 12. All TCS foods are placed out on the buffet right at opening.
28: 3380 When tested the sanitizer concentration for the automatic feed of Ecolab sink and surface sanitizer exceeded the manufacture maximum concentration.
Corrective Actions: Chemical sanitizers, including chemical sanitizing solutions generated on site, and other chemical antimicrobials applied to food-contact surfaces shall:
1. Meet the requirements specified in 40 CFR 180.940 or
2. Meet the requirements as specified in 40 CFR 180.2020
EHS instructed food employees to dilute the solution to an acceptable range until the calibration on the system can be fixed. The PIC stated they would call for service to re-calibrate the system.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
mashed potatoes downstairs
139 °F
Hot Holding
ham sandwich- low boy
39 °F
Cold Holding
asparagus soup
41 °F
Cold Holding
ham- two door cooler
40 °F
Cold Holding
soup- self serve
170 °F
Hot Holding
rice steam table downstairs
160 °F
Hot Holding
ham sandwich- downstairs
41 °F
Cold Holding
veggie stew downstairs
137 °F
Hot Holding
chicken- steam well downstairs
167 °F
Hot Holding
chicken
211 °F
Cooking
lentil salad- downstairs cooler
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
high temperature dish machine
mechanical
hot water
hot water
170 °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.