22: Sliced tomato, shredded lettuce, and mozzarella cheese cold holding at improper temperatures in reach in cooler prep top. Corrective Actions: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
23: 830 The date marking system for prepared ready-to-eat (RTE) wings in the refrigeration unit is not in proper use. Corrective Actions: If the TCS food is to be held for more than 24 hours a date marking system must in place to indicate when food should be discarded. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
48: 1530 There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration. Corrective Actions: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
55: 2820 Observed that prepared foods are being stored directly on the floor inside the walk-in cooler. Corrective Actions: Always maintain the ability to clean under food storage areas of the walk-in cooler.
Additional Comments
All alleged violations and corrections were discussed with the Certified Food Protection Manager (CFPM)
Food Temperatures
Description
Temperature
State of Food
Shredded lettuce @ prep top cooler
48 °F
Cold Holding
Sausage pre cooked @ reach in cooler
30 °F
Cold Holding
Slice cheese @ walk in cooler
41 °F
Cold Holding
Mozzarella cheese sliced @ prep top cooler
48 °F
Cold Holding
Slice tomato @ pizza prep top cooler
41 °F
Cold Holding
Cheese pizza @ pizza oven
189 °F
Cooking
Wings - par cooked 1 pm
45 °F
Cooling
Sliced tomato @ prep top cooler
48 °F
Cold Holding
Lettuce - shredded @ walk in cooler
69 °F
Cooling
Shredded mozzeralla cheese @ pizza prep top cooler
41 °F
Cold Holding
Beef steak & cheese sub @ grill
155 °F
Cooking
Sausage pre cooked @ pizza prep top cooler
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
Water @ 3 vat sink w/100 ppm sanitizer
120 °F
Reach in Warmer
98 °F
Water @ hand sink
100 °F
Reach in cooler prep
41 °F
Walk in cooler
38 °F
Reach in freezer
-7 °F
Glass front reach in cooler
41 °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.
