22: 0820 (A2) Observed: the cold station that serves the grill utilizes food nested on ice and several of the temperatures did not meet the minimum requirement of 41F. Maintain TCS (time/temperature control for safety food) at 41F. The person in charge restocked the ice to provide optimal refrigeration. Corrective Actions: Maintain TCS (time/temperature control for safety food) at 41F. Environmental Health Specialist discussed using Time as a Public Health Control. Information pertaining this was given at the previous inspection.
28: 3490 Observed: personal care items (rubbing alcohol, first aid equipment, etc.) are being stored above food items. Maintain personal care items separate and if toxics are included, below food items. Corrective Actions: Maintain personal care items separate and if toxics are included, below food items.
36: 1190 Observation: There was no method of monitoring the hot water (sanitizing) temperature of the high temperature dish machine. Acquire either thermal strips or a irreversible thermomter to use in monitoring the high temperature dish machine. Corrective Actions: Acquire either thermal strips or a irreversible thermomter to use in monitoring the high temperature dish machine.
55: 3170 There is a constant drip from the inside top of the walk-in. Maintain the walk in to prevent drip onto the food within the walk in. Corrective Actions: Maintain the walk in to prevent drip onto the food within the walk in.
Additional Comments
EHS reviewied proper thawing methods with the Person in Charge.
Food Temperatures
Description
Temperature
State of Food
bacon, walk-in
53 °F
Cooling
mixed eggs
48 °F
Cold Holding
milk
41 °F
Cold Holding
lettuce, cut
44 °F
Cooling
salsa
57 °F
Cold Holding
cheese steak
189 °F
Cooking
parmesan
42 °F
Cold Holding
pinto beans
42 °F
Cold Holding
tomatoes, cut
44 °F
Cooling
tahini, walk-in
41 °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
119 °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.