10: 3020 In women's restroom there was no soap. Corrective Actions: Soap should be available for employees to wash their hands. Person in charge had soap filled.
16: 1770 (A) Observed a cleaned knife ready for use with food debris on blade. Corrective Actions: Food contact surfaces shall be clean to sight and touch. Person in charge had knife washed, rinsed, sanitized.
21: 0820 (A1) Observed mash potatoes 120F on steam table hot held foods should be 135F or above. Corrective Actions: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Person in charge reheated to 166.
22: 0820 (A2) Observed cooked lobster 58F in ice bath all cold held food should be 41F or below. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Person in charge placed in walk in cooler.
23: 830 Observed cooked corn and cooked shrimp without date marking. Corrective Actions: Time/temperature controlled foods that are kept for more then 24 hours need to have date marking. Person in charge place appropriate dates on stated foods.
24: 0850 (B) (C1, 2, 4) Observed lettuce and tomatoes in kitchen that is using time as a public control without the appropriate documentation. Corrective Actions: If using time as a public health control TPHC there needs to written procedures (EHS provided) and label foods in a way that will allow employees to know when foods are to be discarded. EHS provide written procedures.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
cut cabbage prep cooler 1
41 °F
Cold Holding
mashed potatoes steam table
120 °F
Hot Holding
pico de gallo
38 °F
Cold Holding
tomato marinade walk in cooler
41 °F
Cold Holding
unsalted butter walk in cooler
31 °F
Cold Holding
raw lobster tails walk in cooler
33 °F
Cold Holding
cooked corn walk in cooler
41 °F
Cold Holding
cooked lobster kitchen line
58 °F
Cold Holding
sliced tomatoes prep cooler 2
39 °F
Cold Holding
cut lettuce prep cooler 2
41 °F
Cold Holding
clam chowder
160 °F
Hot Holding
fish
176 °F
Cooking
raw shrimp prep cooler 1
41 °F
Cold Holding
raw lobster prep cooler 1
41 °F
Cold Holding
mashed potatoes
140 °F
Hot Holding
pico de gallo prep cooler 1
41 °F
Cold Holding
crab cakes
35 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
High temperature dish washer
161 °F
3 compartment sink
200
Quaternary
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.
