22: 0820 (A2) Sliced cheese, bacon, and sliced tomatoes, cold holding at improper temperatures in two of the prep units. Corrective Actions: PIC is going to put the lid back on one of the prep units and he is going to put ice under the other unit to ensure both are holding TCS foods at 41 degrees or below.
28: 3380 Multi-Quat sanitizer PPM was too high measuring at 450PPM. Corrective Actions: PIC is going to contact ECOLAB to have them come out and adjust how much sanitizer is disburse into the water, he is also going to ensure that he tests the sanitizer before it is used.
54: 2640 The outside garbage container had the side door open. Corrective Actions: PIC closed the garbage door. Inspector explained to PIC to make sure all doors on the garbage can stay closed at all times.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
custard mix
26 °F
Cold Holding
chocolate custard
19 °F
Cold Holding
chicken tender, economy low boy
40 °F
Cold Holding
sliced cheese, hoshzaki fridge 2
47 °F
Cold Holding
sliced cheese, kolpak walk-in fridge
39 °F
Cold Holding
shredded cheese, kolpak walk-in fridge
39 °F
Cold Holding
bacon, hoshizaki fridge 2
45 °F
Cold Holding
grilled chicken, intelliser
167 °F
Hot Holding
grilled onions, hoshzaki fridge 2
50 °F
Cold Holding
hotdog, hoshizaki fridge 2
39 °F
Cold Holding
milk, hoshzaki ice cream fridge
38 °F
Cold Holding
sliced tomato, hoshizaki fridge 2
47 °F
Cold Holding
chili, vollrath hotpot
189 °F
Hot Holding
raw ground beef ,Hoshizaki Fridge 1
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Sani Bucket
Multi-Quat
450
No records found
Equipment Temperatures
Description
Temperature
hoshzaki custard fridge
37 °F
Intelliser hold holding unit
160 °F
Hoshizaki Freezer
4 °F
Hoshizaki Fridge 1
30 °F
economy lowboy
33 °F
Hoshizaki Fridge 2
36 °F
vollrath hotpot
183 °F
Kolpak Walk-in
37 °F
Hoshizaki Fridge 3
33 °F
kolpak walk-in freezer
-2 °F
kolpak walk-in fridge
37 °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.