16: 1770 (A) Observed can opener in need of cleaning. Corrective Actions: Corrective Actions: PIC moved the can opener to be washed/rinsed/sanitized. COS.
22: 0820 (A2) Observed TCS (time/temperature controlled for safety) food items cold holding at improper temperatures (50F, 53F) in a two door fridge. Corrective Actions: Cold hold potentially hazardous food at 41°F or below. PIC relocated the TCS food items to a working cold holding unit. Awaiting maintenance. EHS will follow up.
55: 3170 Observed one of the vent hood lights out. Corrective Actions: Replace the vent hood light.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
ice bath: cut tomatoes
41 °F
Cold Holding
low boy 2: milk
37 °F
Cold Holding
low boy: half&half
41 °F
Cold Holding
prep 1: cut tomatoes
41 °F
Cold Holding
prep 3: cream cheese
41 °F
Cold Holding
prep 2: cut tomatoes, ham
41 °F
Cold Holding
WIC: salsa, sauce
41 °F
Cold Holding
hot table: sauce
155 °F
Hot Holding
potaotes
164 °F
Hot Holding
hot table: mashed potatoes
158 °F
Hot Holding
2 door: milk
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
dishwasher (kitchen)
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.