35: 790 Ground beef roll was observed thawed in stand water in 3 compartment sink. Corrective Actions: Thaw time/temperature control for safety foods by one of the following methods: 1. Under refrigeration that maintains food temperature at 41 F or less, 2. Completely submerged under running water that is a) at a temperature of 70 F or below; b) with sufficient water velocity to agitate and float off loose particles in an overflow; c) for a period of time that does not allow thawed portions of ready-to-eat to exceed 41 F; d) for a period of time that does not allow portions of raw animal foods requiring cooking to exceed 41 F for more than four hours, or 3. As part of the cooking process..
Additional Comments
1. All alleged violations and corrective actions were discussed with the Certified Food Protection Manager (CFPM).
Food Temperatures
Description
Temperature
State of Food
Corn at line hot holding front
138 °F
Hot Holding
Cheese pizza at 4 door traulsen refrigerator
40 °F
Cold Holding
Pepperoni Pizza
165 °F
Cooking
Low fat milk at walk in cooler
40 °F
Cold Holding
cheese stick at walk in cooler
40 °F
Cold Holding
Lettuce at cold holding front
40 °F
Cold Holding
Cheese pizza at line hot holding front
145 °F
Hot Holding
Tomato at line cold holding front
40 °F
Cold Holding
cheese pizza at One door upright traulsen hot holding
155 °F
Hot Holding
Cheese at walk in cooler
41 °F
Cold Holding
Baby tomato at 4 door traulsen refrigerator
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Hobart conveyor dishwashing machine
Temp
Turned Black
160 °F
No records found
Equipment Temperatures
Description
Temperature
Freezer
-5 °F
Walk in Cooler
39 °F
One door upright traulsen hot holding
158 °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.
