24: 0850 (B) (C1, 2, 4) Pancake batter for which time rather than temperature is being used as a control is not properly labeled. Corrective Actions: Person in charge (PIC) added the correct time stickers to the foods. Ensure staff is lableing all food items that are on time control.
Additional Comments
PIC given our 3-ring health binder today. Talked about the cooling process of the hash browns (newer process) and want to review corp policy. Permit issued today.
Food Temperatures
Description
Temperature
State of Food
hash browns (hot well)
152 °F
Hot Holding
eggs (grill)
157 °F
Cooking
chicken (fryer)
186 °F
Cooking
chicken, milk, steaks, eggs (WI)
37 °F
Cold Holding
cole slaw (RI)
40 °F
Cold Holding
grits (hot well)
158 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Hobart Dishwasher
High Temp
160 final rinse
Hot Water
192 °F
No records found
Equipment Temperatures
Description
Temperature
RI
40 °F
RI
39 °F
Warmer
170 °F
WI
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.
