16: 1770 (A) Several lids and spoons/spatulas were found stored with visible food debris on them. Corrective Actions: Food contact surfaces of equipment shall be clean to the sight and touch. Utensils/lids were moved to the three basin sink to be rewashed.
23: 830 Several containers of cooked pasta, and a container of lasagna in the walk-in cooler was observed with no date marking. Corrective Actions: When keeping time/temperature control, ready to eat (TCS/RTE) foods longer than 24 hours, a date label marking the day that the food was prepared/opened, or a discard date not to exceed 7 days from the date that the food was prepared/opened shall be marked on the food items package/container. Person in charge had all pasta and lasagna date marked during inspection.
37: 900 Foods that are prepared and packaged within the facility have labels that are missing ingredient information. Corrective Actions: Foods packaged in a food establishment shall list all ingredients and sub ingredients if made from 2 or more ingredients, including a declaration of any artificial flavors or colors, and chemical preservatives. Ingredients shall also list any/all allergens that may be contained in them unless that ingredient is included in the common name of the food. Include this information on all foods that are prepared, packaged and sold within the facility (premade pastas/dinners in the reach-in cooler that allow consumer access)
Additional Comments
Mark ALL chemical spray bottles with the common name of the material contained within.
Food Temperatures
Description
Temperature
State of Food
Cut tomato - Pizza Station
40 °F
Cold Holding
Spinach Lasagna
40 °F
Cold Holding
Meatball
167 °F
Hot Holding
Marinara
41 °F
Cold Holding
Beef Stock - walk-in
40 °F
Cold Holding
Pesto - Basil
41 °F
Cold Holding
Cut tomato - Salad Station
40 °F
Cold Holding
Lasagna
40 °F
Cold Holding
Meatballs
41 °F
Cold Holding
Chicken
40 °F
Cold Holding
Cut tomato - Main Line
38 °F
Cold Holding
Pizza Sauce
41 °F
Cold Holding
Fresh Mozzarella
41 °F
Cold Holding
Cooked Pasta
41 °F
Cold Holding
Meatball Mix
132 °F
Cooling
Cut romaine lettuce
41 °F
Cold Holding
Ham
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Wiping Bucket
Chemical
200
Quat
Low Temperature Dish machine
Chemical
25
Chlorine
121 °F
3 Basin Sink
Chemical
200
Quat
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.
