15: 470 EHS observed a carton of raw shell eggs improperly stored on the top shelf over ready to eat foods in the walk in cooler Corrective Actions: Prevent potential cross contamination of ready to eat foods by not storing raw animal proteins over them during storage, preparation and display.
Corrected- Raw shell eggs moved to below all ready to eat foods.
23: 840 Prepared ready to eat beans and chili date marked 3/28/2024. Said TCS foods were held past the allowable 7 days in the refrigeration unit. Caterer was prepared to serve said TCS foods tomorrow. Corrective Actions: Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held at 41F or less for a maximum of 7 days with the day of preparation counted as day 1. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Corrected- Said TCS foods voluntarily discarded.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
shell eggs
41 °F
Cold Holding
chili cooling 30 minutes
76 °F
Cooling
brisket
156 °F
Cooking
milk
40 °F
Cold Holding
hot dogs
41 °F
Cold Holding
collards cooling 30 minutes
84 °F
Cooling
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
three compartment sink
manual
200
quat sanitizer
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.
