15: 470 Observed raw shell eggs stored over ready to eat food in cooler. Prevent potential cross contamination by not storing raw animal foods over ready to eat foods.
Corrective Actions: Store raw animal foods in a manner that prevents cross contamination. Employee relocated food to protect from cross contamination.
22: 0820 (A2) Observed brown rice, sliced chicken cold holding at improper temperature (F) in the walk-in cooler. Time/temperature control for safety (TCS) foods must be held at 41F or below to prevent growth of harmful bacteria.
Corrective Actions: Time/temperature control for safety (TCS) foods must be held at 41F or below. Employee placed food in cooler holding below 41F to maintain proper temperatures to inhibit growth of harmful bacteria. Manager also contacted the technician to come and repair it.
28: 3380 Sanitizer bucket solution observed to be too strong. Corrective Actions: The sanitizer solution must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
36: 1320 (A-D) There isn't a temperature measuring device in the walk-in cooler. Corrective Actions: Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
noodles
40 °F
Cold Holding
shrimp
41 °F
Cold Holding
sliced chicken
44 °F
Cold Holding
soups
138 °F
Hot Holding
egg
60 °F
Cold Holding
chicken
167 °F
Cooking
rice
152 °F
Hot Holding
brown rice
44 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
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.
