22: 0820 (A2) Observed several TCS (time/temperature controlled for safety) food items cold holding at improper temperatures in the top portion of the prep unit (next to the grill). Corrective Actions: PIC voluntarily disposed of the food items. Food items in the top portion of the unit are supposed to be iced per facility procedure. Will use ice baths for the top of the unit. Corrected.
23: 830 Observed TCS (time-temperature controlled for safety) food items not date marked for disposition in the prep unit (next to the grill). Corrective Actions: PIC dated the food items for disposition. Corrected.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
coffee station fridge: milk
41 °F
Cold Holding
hot tbale: potatoes
155 °F
Hot Holding
prep unit 1 (bottom part): cut tomatoes
40 °F
Cold Holding
slide door: beef, sauce
40 °F
Cold Holding
wic: cut tomatoes, potaotes
41 °F
Cold Holding
bar fridge: butter
41 °F
Cold Holding
on the stove: potatoes
135 °F
Hot Holding
2 door: milk, cooked tomatoes
41 °F
Cold Holding
prep unit 1 (top part): cut tomatoes, sauce*
47 °F
Cold Holding
prep 3: custard
41 °F
Cold Holding
prep 2: cut tomatoes, ham
41 °F
Cold Holding
hot table: gravy
147 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
sani bucket
400
quaternary ammonium
dishwasher
100
chlorine
No records found
Equipment Temperatures
Description
Temperature
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.