6: 220 Observed: Employee drinking cup not covered (in prep area). Corrective Actions: A closed cup (cup, lid, straw or sippy-type cup) should be used and kept away/below food prep area. Employee removed cup w/out lid. Corrected at inspection.
10: 3045 Observed: Employee hand sink needs a sign informing employees to wash hands. Corrective Actions: Provide signage at each handsink.
21: 0820 (A1) Observed: Butter sauce, hollandaisse sauce holding at a temperature below 135F (128, 91F) Corrective Actions: Maintain hot hold temperatures at 135F or above to prevent bacterial growth. Corrected at inspection (by reheating).
39: 610 Observed; Cell phone being stored in prep area on a cutting board. Corrective Actions: Maintain prep area free from any items that might contribute to bacterial contamination. Corrected at inspection. Cell phone was removed.
Additional Comments
EHS will send PIC proper cooling methods (worksheet)..
EHS spoke to PIC regarding using tie as a pubic health control for hollandaise sauce. EHS will send paperwork for documenting if this is going to be used.
Record date on tag of oysters of day last oyster sold.
.
Food Temperatures
Description
Temperature
State of Food
lettuce, cut
42 °F
Cold Holding
par cooked ribs
41 °F
Cold Holding
beurre blanc
148 °F
Cooking
corn salsa
42 °F
Cold Holding
butter sauce
128 °F
Hot Holding
chicken, par-cooked
41 °F
Cold Holding
hollandaise sauce
91 °F
Hot Holding
butter sauce
147 °F
Reheating
fish
174 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
chemical
200
quaternary ammonia
122 °F
Kitchen low temperature dish machine
chemical
50
chlorine
118 °F
bar (lower) low temperature dish machine
chemical
50
chlorine
122 °F
Bar (upper) low temperature dish machine
50
chlorine
121 °F
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
(0 points)
OUT
6 Proper eating, tasting, drinking, or tobacco use.
COS
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.
