22: 0820 (A2) Observed several food items in 2 door refrigeration unit cold holding at improper temperatures. Food items included sliced turkey (50F), chicken wings (46F), pizza sauce (46F), Sliced ham (47F), sliced cheese (50F). Corrective Actions: Ensure time/ temperature control for safety food is maintained at 41F or below. PIC voluntarily discarded all TCS items in refrigeration unit. EHS will follow-up on unit. EHS asked PIC to place out of order sign on unit to ensure employees do not use.
23: 840 Observed pizza sauce prepared on 12/26 in need of disposition. Pizza sauce has exceeded 7 day shelf life. Corrective Actions: Ensure food is used within 7 days, with day 1 counting as the day the food was prepared/ opened from the can. PIC voluntarily discarded.
38: 2930 Front door is observed with daylight at the bottom of the door. Door is no longer tight fitting allowing for potential pest entry. Corrective Actions: Ensure outer openings are tight fitting and self closing. Repair door so that it is tight fitting.
Additional Comments
Facility does not allowing smoking on weekdays until 2:00 PM. Per PIC. When facility allows smoking, ensure nonsmoking area doors remain closed and not propped open.
Food Temperatures
Description
Temperature
State of Food
Chili
48 °F
Cold Holding
chili
145 °F
Hot Holding
Pork
41 °F
Cold Holding
Chicken wings
40 °F
Cold Holding
Sliced turkey
50 °F
Cold Holding
Pizza sauce
46 °F
Cold Holding
Chicken wings
46 °F
Cold Holding
Pork
148 °F
Hot Holding
Coleslaw
41 °F
Cold Holding
Sliced ham
47 °F
Cold Holding
Cut tomato
41 °F
Cold Holding
Sliced cheese
50 °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 Ammonium
bar 3 compartment sink
chemical
200
Quaternary Ammonium
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.
