22: 0820 (A2) The following food item(s) cut tomato and lettuce were observed cold holding at improper temperatures using a calibrated food temperature measuring device Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
Additional Comments
1. All alleged violations and corrective actions were discussed with the Certified Food Protection Manager (CFPM). 2, This is also a routine inspection
Food Temperatures
Description
Temperature
State of Food
Low fat milk at walk in cooler
40 °F
Cold Holding
Pre cooked at Traulsen hot holding #2
155 °F
Hot Holding
Cut tomato at line cold holding front
55 °F
Cold Holding
Lettuce at line cold holding front
50 °F
Cold Holding
Ground Beef at walk in cooler
40 °F
Cold Holding
Nugget at Traulsen cold holding station
37 °F
Cold Holding
Butter at walk in cooler
40 °F
Cold Holding
Jalapeno Nugget at line hot holding station
138 °F
Hot Holding
Crispy Chicken at line hot holding #2
145 °F
Hot Holding
cut tomato at 4 door traulsen refrigerator
40 °F
Cold Holding
Jalapeno Nugget at line hot holding #2
160 °F
Hot Holding
Crispy chicken
190 °F
Cooking
Curly fries
180 °F
Cooking
Crispy chicken at Traulsent hot holding
158 °F
Hot Holding
Lettuce at 4 door traulsen refrigerator
39 °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
Traulsen hot holding #2
164 °F
Traulsen cold holding station
37 °F
Traulsent hot holding
165 °F
Walk in Cooler
41 °F
4 door traulsen refrigerator
36 °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.
