22: 0820 (A2) Observed unsalted butter 44F in 2 door reach in cooler and pulled pork 45F in 1 door reach in cooler. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Person in charge voluntarily discarded.
23: 840 Observed beef with a date mark of 5/25. Corrective Actions: Discard the food at this time. Ensure all prepared RTE time/temperature control for safety (TCS) food is date marked at the time of preparation if the food is to be held for more than 24 hours. The food must be served, sold or discarded within 7 calendar days with the day of preparation counted as day 1. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Person in charge voluntarily discarded.
47: 1570 Observed 2 door reach in cooler 50F and front counter reach in cooler 50F at an improper cold holding temperature. Corrective Actions: Equipment shall be in good repair cold holding unit should be able to maintain a temperature of 41F or below.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
mac and cheese
160 °F
Hot Holding
pulled chicken
149 °F
Hot Holding
green beans
38 °F
Cold Holding
beans
158 °F
Hot Holding
hot dog
135 °F
Hot Holding
ribs
137 °F
Hot Holding
beef brisket
41 °F
Cold Holding
coleslaw
41 °F
Cold Holding
coleslaw
41 °F
Cold Holding
Pulled pork *
45 °F
Cold Holding
mac and cheese
158 °F
Hot Holding
unsalted butter *
44 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
200
Quaternary
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.
