33: 810 Tuna salad and boiled eggs prep within 2 hours were found in covered containers at the front serving refrigerator, temperatures measured 50°F and 48° F. Methods used for cooling boiled eggs and tuna salad were not adequate. 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.
CORRECTED: The food containers were opened and placed by food workers, on the walk in cooler top shelf for proper cooling.
56: 3090 The dishwasher machine steam was not removed by the ventilation system. Ventilation is not sufficient to keep the warewashing area free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and/or fumes. Food employees are using alternative methods such as a floor fan and opening trays door to remove heated steam. Corrective Actions: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
Additional Comments
1. All alleged violations and corrections were discussed with the Certified Food Protection Manager (CFPM). 2. The proper cooling methods of cooling temperature control for safety food were discussed with the CFPM.
Food Temperatures
Description
Temperature
State of Food
2% low fat milk - milk cooler 2
41 °F
Cold Holding
Hard boiled eggs - prep less than two hours ago - front dispensing refrigerator
48 °F
Cooling
Covered container of tuna salad - prep less than two hours ago - front dispensing refrigerator
50 °F
Cooling
2% low fat milk - milk cooler 1
40 °F
Cold Holding
Fat free chocolate milk- milk cooler 2
40 °F
Cold Holding
Ground beef (commercially processed) - oven
163 °F
Reheating
Fat free chocolate milk- milk cooler 1
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
HOBART CL44NADV
Heat
=>160°F
No records found
Equipment Temperatures
Description
Temperature
Hot holding unit - line 1
174 °F
Hot holding unit - line 2
171 °F
Walk in freezer
1 °F
Walk in cooler
38 °F
Upright freezer - Everest
0 °F
Hot holding unit - line 1
26 °F
Hot holding unit - line 2
28 °F
Cold holding unit
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.
