10: 3045 Signage that notifies food employees to wash their hands was not provided and/or permanently affixed at all handwashing sinks used by food employees Corrective Actions: Provide permanently affixed signage at all handwashing sinks used by food employees that reminds food employees to wash their hands.
15: 470 Raw egg was stored above ready to eat soup in 3 door refrigerator Corrective Actions: Separate raw animal foods during storage, raw egg, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
16: 1710 no detergent sanitizer was present in 3 compartment sink Corrective Actions: Immediately obtains approved sanitizer. person in charge provided an approved sanitizer
39: 610 Foods found stored on the floor in the walk-in freezer Corrective Actions: Store all foods 6" above the floor to protect from sources of contamination and allow the proper cleaning of floors.
48: 1530 There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solution used in the 3 compartment sink. Corrective Actions: Provide a functioning chemical test kit at the 3 compartment sink so employees can routinely monitor the concentration of the sanitizer.
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
Soup at 3 door upright refrigerator
38 °F
Cold Holding
Fish at 3 door upright refrigerator
38 °F
Cold Holding
Turkey at 3 door upright refrigerator
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
chemical
Chlorine
No records found
Equipment Temperatures
Description
Temperature
Walk in Freezer
-3 °F
3 door upright refrigerator
34 °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.