15: 470 Observed steak in the steak reach in cooler uncovered. I also observed sauces for chicken wings uncovered and exposed. Corrective Actions: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
23: 830 I observed steak meat without date marking Corrective Actions: Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maximum of 7 days with the day of preparation counted as day 1. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
38: I observed an enormous amount of dead coch roaches on sticky traps. Corrective Actions: The pic stated beforehand that there is an issue with coch roaches. There is a PCO taking lead currently in maintaining the current infestation. I have spoke to the PCO Sean about the matter and he has agreed to increase treatment.
49: 1770 (C) I observed the deep fat fryer soiled of grease and debris. The outer serving lines and equipment were soiled of grease and dirt. Corrective Actions: Myself and the pic discussed a detailed cleaning of the kitchen prep/cook area within 5 days . A follow up inspection of cleanliness was discussed and agreed upon.
Additional Comments
Please address the discrepancies listed above.
Food Temperatures
Description
Temperature
State of Food
prime rib
40 °F
Cold Holding
WALK IN
lettuce mix
40 °F
Cold Holding
Sirlon
38 °F
Cold Holding
raw hamburger
39 °F
Cold Holding
ribeye
40 °F
Cold Holding
cooked mashed pototes
40 °F
Cold Holding
impossible burger
37 °F
Cold Holding
STEAK REACH IN
raw chicken
37 °F
Cold Holding
SALAD DRAWER
Pico
38 °F
Cold Holding
chopped tomato
40 °F
Cold Holding
bbq chicken wings
167 °F
Cooking
GRILL DRAWERS
COOKING
GRILL
chopped onion
39 °F
Cold Holding
ground beef
40 °F
Cold Holding
cooked pasta
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
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.