15: 540 Food container was stored on top of the ready to eat food in the walk-in cooler. Corrective Actions: Prevent potential cross contamination by not storing food containers over ready to eat foods.
22: 0820 (A2) Observed cut leafy greens such as cabbage and celery cold holding at improper temperature (F). 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.
33: 810 Methods used for cooling cooked chicken were not adequate. The food container was stored in the walk-in cooler with a plastic cover right after cooking. Corrective Actions: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
raw chicken
40 °F
Cold Holding
shrimp
176 °F
Cooking
fried beef
178 °F
Cooking
cabbage
54 °F
Cold Holding
fried chicken
42 °F
Cold Holding
white rice
150 °F
Hot Holding
fried rice
140 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
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.
