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15: 470 A container of raw shell eggs was observed stored over a bag of yellow onions in the walk in cooler. Food shall be protected from cross-contamination by separating raw animal proteins from ready to eat (RTE) foods. The shell eggs were moved to the bottom shelf of a different rack within the cooler.
Corrective Actions: Food shall be protected from cross-contamination by separating raw animal proteins from ready to eat (RTE) foods. The shell eggs were moved to the bottom shelf of a different rack within the cooler.
22: 0820 (A2) Several large pans of lasagna and cannelloni were found cold holding at improper temperature (44F). Time/temperature control for safety foods (TCS) that are ready toe eat (RTE) must be held at 41F or less to inhibit the growth of harmful bacterias. PIC charge moved these items to the walk-in cooler so that they may rapidly cool.
Corrective Actions: Time/temperature control for safety foods (TCS) that are ready toe eat (RTE) must be held at 41F or less to inhibit the growth of harmful bacterias. PIC charge moved these items to the walk-in cooler so that they may rapidly cool.
23: 830 Several TCS/RTE food items throughout the kitchen do not have date labeling (cooked pastas, pancetta, sliced deli meats). When keeping TCS/RTE foods over 24 hours, a date marking when the food item was prepared/opened or a discard date not to exceed 7 days from the date that the food item was prepared/opened must be labeled on the food/container. Date mark these items.
Corrective Actions: When keeping TCS/RTE foods over 24 hours, a date marking when the food item was prepared/opened or a discard date not to exceed 7 days from the date that the food item was prepared/opened must be labeled on the food/container. Date mark these items.
25: 930 No consumer advisory was noted on the new menus. Only one item (steak & egg sub) requires a consumer advisory because the egg is available to customers undercooked or raw. A consumer advisory must be present to warn consumers of the increased risks of food borne illness associated with eating animal proteins raw or undercooked, with the specific items marked that the consumer advisory applies to. EHS recommends serving eggs cooked completely so that an advisory is not needed, otherwise the consumer advisory will need to be added to the menu with the steak & egg sub asterisked.
Corrective Actions: A consumer advisory must be present to warn consumers of the increased risks of food borne illness associated with eating animal proteins raw or undercooked, with the specific items marked that the consumer advisory applies to. EHS recommends serving eggs cooked completely so that an advisory is not needed, otherwise the consumer advisory will need to be added to the menu with the steak & egg sub asterisked.
48: 1530 No testing strips were available from the facility to test the QUAT sanitizer used at the three basin sink. Testing strips or other device are required so that the concentration of QUAT sanitizer may be monitored to ensure proper sanitizing of food contact surfaces of utensils and equipment. Procure these strips or other means of feasting. EHS gave facility QUAT test strips to use until the facility is able to get their own.
Corrective Actions: Testing strips or other device are required so that the concentration of QUAT sanitizer may be monitored to ensure proper sanitizing of food contact surfaces of utensils and equipment. Procure these strips or other means of feasting. EHS gave facility QUAT test strips to use until the facility is able to get their own.
Keep walk-in cooler door closed - do not prop open. Monitor walk-in cooler temperatures to ensure that temps are being maintained at 41F or less. EHS recommends checking temperature first thing in the morning, and logging those temps at least once a day to ensure that walk-in cooler is working efficiently.
| Description | Temperature | State of Food |
| Deli Turkey - Line | 38 °F | Cold Holding |
| Chicken cooked | 40 °F | Cold Holding |
| Cooked Pasta | 44 °F | Hot Holding |
| Fresh Mozzarella | 36 °F | Cold Holding |
| Cooked Pasta - Line | 38 °F | Cold Holding |
| Marinara | 36 °F | Cold Holding |
| Deli Turkey | 37 °F | Cold Holding |
| Cannelloni | 44 °F | Cold Holding |
| Cut tomato | 38 °F | Cold Holding |
| Milk | 44 °F | Cold Holding |
| Sausage | 38 °F | Cold Holding |
| Lasagna | 44 °F | Cold Holding |
| Steak & Cheese | 200 °F | Cooking |
| Meatballs in marinara | 159 °F | Hot Holding |
| Cut tomato - Line | 38 °F | Cold Holding |
| Pancetta | 40 °F | Cold Holding |
| Marinara | 155 °F | Hot Holding |
| Chicken noodle soup | 166 °F | Hot Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Low temp Dish Machine | Chemical | 100 | Chlorine | 123.8 °F | ||
| 3 BASIN SINK | Chemical | 200 | QUAT |