22: 0820 (A2) Items held on ice behind grill line above required minimum temperature (41F): fresh mozzarella(57F); beans (57F); guacamole (56), , tater tots (74F). Maintain TCS (Time/temperature for safety foods) at or below 41F. EHS discussed option of using Time as a Public Health Control for said items. EHS left information on using Time as A Public Health Control. Corrective Actions: Maintain TCS (Time/temperature for safety foods) at or below 41F. EHS discussed option of using Time as a Public Health Control for said items. EHS left information on using Time as A Public Health Control.
28: 3490 A container of miscellaneous personal items observed being stored above packaged foods in kitchen shelving area. Store containers of personal items (sunscreen, ointments, etc) in an area that is not above food, equipment, utensils, linens or single service items. Person in charge relocated said items to a proper location. Corrected at inspection. Corrective Actions: Store containers of personal items (sunscreen, ointments, etc) in an area that is not above food, equipment, utensils, linens or single service items. Person in charge relocated said items to a proper location. Corrected at inspection.
Additional Comments
Consumer advisory has been added to chalkboard menu board. EHS left PIC information regarding Time as a Public Health Control. Hang wet mops to dry to minimize bacterial growth.
Food Temperatures
Description
Temperature
State of Food
1/2 and 1/2, coffee service lowboy
41 °F
Cold Holding
milk, coffee service lowboy
41 °F
Cold Holding
guacamole, stored on ice
56 °F
Cold Holding
tater tots, on prep table
74 °F
Cold Holding
mozzarella, fresh, prep station behind grill
57 °F
Cold Holding
mozarella, fresh, walk in
36 °F
Cold Holding
egg mix, stored on ice
41 °F
Cold Holding
eggs, cooked
215 °F
Cooking
mozarella, fresh, prep station
50 °F
Cold Holding
milk, whole (walk in)
41 °F
Cold Holding
aioli, walk-in
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
chemical
200
quaternary ammonia
127 °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
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.