22: 0820 (A2) Lettuce was holding on service line 3 at 50F. Corrective Actions: Person in charge (PIC) relocated lettuce to Walk in freezer to cool rapidly. Lettuce was moved to line in a pan on an ice bath. Lettuce was remeasured at 38F. Time/Temperature controlled for safety foods must be held at 41F or below.
Additional Comments
Review diarrhea/vomiting cleanup procedures with all employees. Review sanitizer concentrations with employees.
Food Temperatures
Description
Temperature
State of Food
Corn
165 °F
Hot Holding
Broccoli Chicken Casserole
145 °F
Hot Holding
Lettuce- line 2
41 °F
Cold Holding
Chicken Patties
38 °F
Cold Holding
Mixed Fruit
41 °F
Cold Holding
Chicken Broccoli Casserole
147 °F
Hot Holding
Lettuce- before correction
50 °F
Cold Holding
Mashed Potatoes
38 °F
Cold Holding
Lettuce-after correction
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
High Temp Dish Machine
Hot Water
159.8 °F
Sanitizer Bucket
Chlorine
100
No records found
Equipment Temperatures
Description
Temperature
Hotholder 3
150 °F
WIC
36 °F
WIF
0 °F
RIC C
36 °F
Hotholder 2
145 °F
RIC A
36 °F
Hotholder 1
155 °F
RIC B
36 °F
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.
