11: 290 Observed Container of heavy cream in the low boy cooler date marked with a use by date of 3/22.
Corrective Actions: Fluid and dry milk and milk products shall be: 1) obtained pasteurized and 2) comply with Grade A Standards as specified in Law.
Fluid milk products shall be used by the use by date on the container.
Heavy cream voluntarily discarded.
16: 1890 Observed wares being washed through the dish machine and not getting effectively sanitized due to the sanitizer chemical container being empty. 0ppm sanitizer registered when tested.
All wares shall be sanitized after cleaning and before use. Corrective Actions: All wares shall be sanitized after cleaning and before use.
Corrected- The person in charge replaced the sanitizer container with a new container of sanitizer. Sanitizer concentration corrected to 100ppm.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
raw chicken
33 °F
Cold Holding
tuna salad
41 °F
Cold Holding
sliced turkey
41 °F
Cold Holding
cut tomatoes cooling 10 minutes
53 °F
Cooling
tomatoes
41 °F
Cooking
milk- stand up cooler
38 °F
Cold Holding
raw shell eggs- walk in
38 °F
Cold Holding
chicken salad
41 °F
Cold Holding
cream cheese- walk in
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
low temperature dish machine
mechanical
100
low temperature chlorine sanitizer
chemical
quat sanitizer - three compartment sink
manual
300
Quat sanitizer
chemical
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.
