10: 2310 Observed hand sink in prep area blocked by a hot holding cabinet and hand sink by 3 compartment blocked by brooms and floor squeegees. Corrective Actions: Hand sinks should be accessible for employees to be able to use. Person in charge removed stated items from blocking the both hand sinks.
10: 3020 Observed no hand soap at hand sink in bar. Corrective Actions: Each hand sink shall be provided with a supply of hand cleaning soap. Person in charge replaced hand soap.
33: Observed cooked pasta cooling in prep cooler in a small metal container. Corrective Actions: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Person in charge placed ice with the pasta to help cool down faster.
43: 550 Observed in use utensils in water bath that was 80F. Corrective Actions: Utensils stored in water need to be in water above 135F or in running water with sufficient velocity to flush particulates. Person in charge removed utensils from water.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
pinto beans
141 °F
Hot Holding
cut tomatoes prep cooler
38 °F
Cold Holding
fagioli soup
200 °F
Hot Holding
shredded cheddar walk in cooler
41 °F
Cold Holding
salsa glass 2 door reach in cooler
40 °F
Cold Holding
cooked pasta walk in cooler
41 °F
Cold Holding
cooked pasta prep cooler
74 °F
Cooling
rice pilaf walk in cooler
41 °F
Cold Holding
chicken noodle soup
170 °F
Hot Holding
pico de gallo 2 door reach in cooler
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
200
Quaternary
High temperature dish washer
165 °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.
