15: 470 Observed raw eggs stored over ready to eat food in cooler. Prevent potential cross contamination by not storing raw animal foods over ready to eat foods.
Corrective Actions: Store raw animal foods in a manner that prevents cross contamination. Employee relocated food to protect from cross contamination.
55: 3190 Kitchen floor is in need of a cleaning. Corrective Actions: Clean the kitchen floor regularly.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
rice
156 °F
Hot Holding
raw shrimp
39 °F
Cold Holding
raw chicken
40 °F
Cold Holding
fried chicken
43 °F
Cold Holding
fried beef
189 °F
Cooking
cabbage
40 °F
Cold Holding
noodle
40 °F
Cold Holding
soups
171 °F
Hot Holding
shrimp
157 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
manual
200
Chlorine
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.
