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8: 160 Employee was observed rinsing off dirty dishes, load dish machine, then proceeded to put clean dishes away. without washing hands.
Corrective Actions: Employee must wash hands after contaminating their hands prior to handling clean food utensils or food. Hands must be washed a the hand sink and not the 3 vat sink. Manager spoke to employee to wash hands and returned contaminated food utensils back to dish machine for cleaning.
18: 0725 (1)(2)(3)(4)(5) Raw beef steaks are grilled marked then cooled down for cooking at a later time. When cooking using a non-continuous cooking process there needs to be a written policy on it is done and how the item is identified as not being fully cooked.
Corrective Actions: Written procedures specifying how raw animal foods cooked using a noncontinuous process will be prepared and stored must be approved by the health department prior to using the process and maintained in the food establishment. Manager was given a form to fill out to document their non-continuous cooking practice.
21: 0820 (A1) Parmesan steak was observed with an internal temperature of 113 while hot holding on the line. Hot holding of foods needs to be at least 135 F to control the outgrowth of bacteria.
Corrective Actions: Reheating of foods need to reach 165 F within 2 hours. Item was corrected by Manager who had the item pulled from line to reheat.
27: 350 Unapproved color additives were observed in the pastry area of kitchen. When manager was asked if they use all of the coloring additives they have on foods, the manager replied, yes. There were two (2) bottles of color additives that were labeled in-edible. These 2 containers were not labeled for food.
Corrective Actions: All food coloring must meet FDA standards and be approved as a food additive. Item was corrected by the manager who trashed the 2 color additives. Make sure to read color additives labeling to ensure the product is designed to be used in food.
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| Description | Temperature | State of Food |
| chicken | 39 °F | Cold Holding |
| chicken | 41 °F | Cold Holding |
| Parmesan steak | 113 °F | Hot Holding |
| carrots | 155 °F | Hot Holding |
| barley | 160 °F | Hot Holding |
| cut tomatoes @ 1 hour | 39 °F | Cooling |
| salmon | 142 °F | Hot Holding |
| cut tomatoes | 38 °F | Cold Holding |
| baked potato | 135 °F | Hot Holding |
| hamburger | 155 °F | Cooking |
| cut lettuce @ 1 hour | 38 °F | Cooling |
| mashed potatoes | 145 °F | Hot Holding |
| cut melon | 55 °F | Cooling |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| high temp dish machine | heat | hot water | 160 °F | |||
| 3 vat sink | chemical | 200 | quat |