6: 220 Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrective Actions: Food employees may drink only from a covered container using a straw.
20: 800 Two containers of white sauce noted as improperly cooled to prevent the growth of harmful bacteria. sauces were made on Friday and has been cooling for more than 6 hours. Cool time/temperature control for safety (TCS) food(s) from 135F to 41F within a total of 6 hours and from 135F to 70F within 2 hours.
Corrective Actions: Cool time/temperature control for safety (TCS) food(s) from 135F to 41F within a total of 6 hours and from 135F to 70F within 2 hours. (1) Employee moved X to freezer to rapidly cool. (1) Employee discarded food item. Discussed cooling methods with employee to ensure the process will adequately cool foods within time limits. Staff needs to monitor the cooling of foods to ensure critical limits are met.
21: 0820 (A1) Observed mashed potato hot holding at improper temperature (121F). Time/temperature control for safety (TCS) foods must be hot held at 135F or above to prevent growth of harmful bacteria.
Corrective Actions: Time/temperature control for safety (TCS) foods must be hot held at 135F or above to prevent growth of harmful bacteria. Employee rapidly reheated food to 165F and placed in hot hold unit at proper temperatures.
22: 0820 (A2) Observed diced tomato, corn, lobster cold holding at improper temperature (58F). Time/temperature control for safety (TCS) foods must be held at 41F or below to prevent growth of harmful bacteria.
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.
49: 1800 Ice machine observed with accumulation of black residues. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Additional Comments
Please provide a thermometer for the high temp machine,
Food Temperatures
Description
Temperature
State of Food
white sauce
110 °F
Cooling
corn
58 °F
Cold Holding
calamari
38 °F
Cold Holding
mashed potato
121 °F
Hot Holding
shrimp
191 °F
Cooking
fish
189 °F
Cooking
salmon
167 °F
Cooking
raw fish
38 °F
Cold Holding
diced tomato
48 °F
Cold Holding
sauces
175 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
High temperature dish machine
179 °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
(0 points)
OUT
6 Proper eating, tasting, drinking, or tobacco use.
COS
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.
