TEMPERATURE OBSERVATIONS
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Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, marinara sauce
|
37.0 ° F
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Cold Holding, Main Kitchen, Prep Top Cooler, Cheese,
|
39.0 ° F
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Cold Holding, Main Kitchen, Prep Top Cooler, Deli Meat, ham
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39.0 ° F
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Cold Holding, Main Kitchen, Prep Top Cooler, Beef, ground crumbles
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38.0 ° F
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Cold Holding, Main Kitchen, Prep Top Cooler, alfredo sauce,
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37.0 ° F
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Cold Holding, Main Kitchen, Prep Top Cooler, Pasta, penne
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38.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Chicken, wings
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38.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Ambient,
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36.0 ° F
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Cold Holding, Main Kitchen, Walk in Cooler, Deli Meat, pepperoni
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39.0 ° F
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Cold Holding, Main Kitchen, Walk in Cooler, Beef, ground crumbles
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39.0 ° F
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Cold Holding, Main Kitchen, Walk in Cooler, Tomatoes, pizza sauce
|
38.0 ° F
|
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, wings
|
37.0 ° F
|
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Item Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
2-2A
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Violation of Code: [511-6-1.03(2)(m)]
PIC could not verify that food employees have been trained on the reportable symptoms and illnesses. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. COS: EHS provided employee health agreements for employees to sign. Corrected On-Site. New Violation.
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8-2B
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Violation of Code: [511-6-1.07(6)(c)]
Observed restroom cleaner stored on the prep top cooler and glass cleaner stored on a rack above pizza boxes in the main kitchen. C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by Locating the poisonous or toxic materials in an area that is not above food, equipment, or utensils. COS: Items moved to chemical storage rack. Corrected On-Site. New Violation.
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Remarks
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Items Discussed: Ensure items are stored at least 6 inches off the floor.
Dish machine measured 100 ppm for chlorine.
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