15: 470 Observed: Raw shell eggs being stored above ready to eat foods: cooked sausage and sliced bread. Person in charge relocated raw shell eggs to lower shelf. Corrected at inspection. Corrective Actions: Person in charge relocated raw shell eggs to lower shelf. Corrected at inspection.
24: 0850 (B) (C1, 2, 4) 1/2 and 1/2 cannisters at self service station is not marked with the timeframe that the 1/2 and 1/2 is used under time as a public health control. EHS reviewed with person-in-charge (PIC) that documentation (time stamp) needs to be applied to this product since it is held at time as a public health control. PIC applied time 4 hour time stamp to the cannisters of 1/2 and 1/2. Corrected. Corrective Actions: EHS reviewed with person-in-charge that documentation (time stamp) needs to be applied to this product since it is held at time as a public health control.
41: 570 Wiping cloths improperly stored between use. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Person in charge made a bucket of sanitizer solution and stored the wet wiping cloths in the bucket. Corrected at inspection. Corrective Actions: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.
Additional Comments
General Manager has become Serve Safe certified and is sending information to EHS. In food prep areas employees should be drinking from a closed container (ex: cup, lid, straw,or sippy-type cup). Dry storage items in attic need to be elevated off ground (6").
Food Temperatures
Description
Temperature
State of Food
turkey, sliced
40 °F
Cold Holding
sliced cheese
29 °F
Cold Holding
lox cream cheese
39 °F
Cold Holding
bacon
42 °F
Cold Holding
pork roll
36 °F
Cold Holding
1/2 and 1/2 (front counter)
41 °F
Cold Holding
garden vegetable cream cheese
40 °F
Cold Holding
tomato, sliced
36 °F
Cold Holding
pastrami
33 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
chemical
198
quaternary ammonia
94 °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
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.
