22: 0820 (A2) 3 pans of prepared lasagna, 2 containers of cooked pasta found cold holding in the walk-in cooler at improper cold holding temperature (45F). Time/temperature control for safety foods (TCS) that are ready to eat (RTE) must be maintained at 41F or less. EHS directed Person in charge to move foods to the freezer to rapidly cool to below 41F. EHS recommends that the walk-in cooler refrigerant levels be checked to ensure that the cooler is maintaining 41F or less at all times. Corrective Actions: Time/temperature control for safety foods (TCS) that are ready to eat (RTE) must be maintained at 41F or less. EHS directed Person in charge to move foods to the freezer to rapidly cool to below 41F. EHS recommends that the walk-in cooler refrigerant levels be checked to ensure that the cooler is maintaining 41F or less at all times.
48: 1530 The facility does not have test strips to monitor the concentration of the Quat sanitizer at the three basin sink. Testing strips or other testing device must be provided for each sanitizer that is in use at the facility so that the concentration of the sanitizer can be monitored. Provide Quat testing strips for the Quat sanitizer at the three basin sink.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Cooked Pasta - WI
45 °F
Cold Holding
Ham
39 °F
Cold Holding
Fresh Mozzarella
38 °F
Cold Holding
Sliced Tomato
40 °F
Cold Holding
Marinara & Meatballs
167 °F
Hot Holding
Chicken & Cheese steak
168 °F
Cooking
Chicken Noodle Soup
164 °F
Hot Holding
Marinara - Pizza
39 °F
Cold Holding
Bruschetta
40 °F
Cold Holding
Lasagna - WI
45 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Low Temperature Dish machine
Chemical
100
Chlorine
3 Basin Sink
Chemical
200
Quat
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.
