10: 3030
There are no paper towels at the hand sink to dry hands. There must be paper towels available at hand sink for proper hand drying at all times.
Corrective Actions: Employee placed paper towels at hand sink to dry hands.
15: 470 Raw chicken skewer and beef were stored above ready to eat food in the freezer which was broken and cold held food at 36 degrees. Corrective Actions: Store raw animal foods in a manner that prevents cross contamination. Employee relocated food to protect from cross contamination.
28: 3330 Chemical spray bottle observed without the proper labeling. All working containers of toxic materials should have a label with the common name of the material in it.
Corrective Actions: Person in charge labeled the bottle with the common name of the product.
35: 790 Frozen ducks stored in the three-compartment sink thawing. Corrective Actions: Thaw time/temperature control for safety (TCS) foods by one of the following methods: 1. Under refrigeration that maintains food temperature at 41°F or less, 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours, or 3. As part of the cooking process
41: 570 Wet towels stored on the kitchen counter. Corrective Actions: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use and are laundered daily.
43: 550 Plastic bowl with a handle is being used to dispense white rice. Corrective Actions: Provide a utensil that handles stays above the top of the container.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
egg
40 °F
Cold Holding
raw beef
40 °F
Cold Holding
soups
167 °F
Hot Holding
rice
152 °F
Hot Holding
raw chicken
40 °F
Cold Holding
chicken
167 °F
Cooking
noodle
40 °F
Cold Holding
shrimp
158 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
manual
50
Chlorine
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.
