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22: 0820 (A2) Observed food items, including cut tomatoes, sliced corn beef, sliced deli ham, raw salmon and raw marinated chicken, with temperatures over 41 degrees, measuring 46-48 degrees.
Corrective Actions: All TCS food that is cold holding should be 41 degrees or lower to prevent bacterial growth. Person in charge has lowered walk in cooler temperature. EHS re- checked food item temps and they were still measuring at 45-46 degrees. PIC voluntary discarded the deli ham, turkey, and corned beef.
28: 3330 Observed three unlabeled chemical bottles near the ware-washing area.
Corrective Actions: All chemicals that are stored outside of their original containers should be labeled. Person in charge labeled the bottles as degreaser.
40: 240 Observed male employees with facial hair preparing food without a beard restraint.
Corrective Actions: Any staff with facial hair that is preparing food should wear a hair restraint to prevent contamination. Person in charge is aware, and will provide beard restraints to staff.
56: 3260 Observed personal staff belongings (keys and wallet) above the three compartment sink.
Corrective Actions: All personal items shall be kept in the designated staff area. Person in charge moved personal items into designated staff area for personal items.
Permit not issued. Follow up scheduled for 4-26-24 to re check food item temperatures in walk in cooler.
| Description | Temperature | State of Food |
| diced tomatoes | 46 °F | Cold Holding |
| deli ham | 47 °F | Cold Holding |
| lettuce | 38 °F | Cold Holding |
| raw squid | 35 °F | Cold Holding |
| butter | 41 °F | Cold Holding |
| cheese sauce | 178 °F | Hot Holding |
| raw chicken wings | 39 °F | Cold Holding |
| crab mix | 40 °F | Cold Holding |
| fried chicken | 209 °F | Cooking |
| turkey bacon | 39 °F | Cold Holding |
| scrambled eggs | 158 °F | Cooking |
| corn beef | 47 °F | Cold Holding |
| raw shrimp | 37 °F | Cold Holding |
| raw marinated chicken | 45 °F | Cold Holding |
| clam soup | 166 °F | Hot Holding |
| raw salmon | 48 °F | Cold Holding |
| crab balls | 38 °F | Cold Holding |
| cut tomatoes | 36 °F | Cold Holding |
| cooked chicken wings | 40 °F | Cold Holding |
| raw veggies | 38 °F | Cold Holding |
| raw calamari | 39 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| bar three compartment sink | 100 | chlorine | ||||
| sanitizer bucker | 200 | quat | liquid | |||
| three compartment sink | 300 | quat | liquid | |||
| dishwashing machine | 50 | chlorine | liquid |
| Description | Temperature |
| low boy under grill | 39 °F |
| low boy under grill 2 | 35 °F |
| walk in cooler- TCS prepped food | 42 °F |
| low boy under grill 3 | 36 °F |
| low boy cooler 2 | 47 °F |
| bar lowboy cooler | 38 °F |
| hot holder 1 | 160 °F |
| hot holder 2 | 165 °F |
| reach in freezer (outside) 1 | 14 °F |
| reach in freezer (outside) 2 | 21 °F |
| low boy cooler 3 | 36 °F |
| low boy cooler 1 | 38 °F |
| reach in freezer (outside) 4 | 13 °F |
| low boy reach in freezer | 0 °F |
| low boy cooler 4 | 36 °F |
| low boy in prep area | 40 °F |
| walk in cooler- produce | 44 °F |
| reach in freezer (outside) 3 | 17 °F |