Products in open air cold hold were at 45 F. Sandwiches / cheese / meat- open air cold hold 45 F Milk / pizza- walk-in, 39 F #21. #21- Proper Cold Holding Temperatures #22- Accurate Thermometer Provided for PHF No violations noted at time of inspection.Ĭhicken taquito, roller 147 degrees F Pizzas, open display 39 degrees F Sanitizer from dispenser at 400 ppm Quat No violations noted at time of inspection PHF roller foods, roller 137-172 degrees F Pico de Gallo, condiment station 33 degrees F Pizza, hot hold cabinet 157 degrees F Gehl's chili, dispenser 142 degrees F Note #6: As restroom is in food prep and storage area only employees may access. Correction: Provide additional shelving and store food/wares 6' minimum off floor to allow cleaning and prevent potential contamination. Milk, milk display 40 degrees F Frozen food, freezer - frozen Cheese, open display 40 degrees F #48: Physical facilities not properly installed/maintained, inadequate shelving, food and single service wares stored on floor (walk-in, sales floor, back storage area). #48- Physical Facilities Properly Installed, Maintained, Cleaned Recommend you obtain a digital food probe thermometer for monitoring food temps directly.Ģ behind counter open top cooler, sliced tomato, 41 F Max is 41 F Soup warmer, 179 F OK Good, none noted. Maintain salsa and guacamole at 41 F or less while this is worked out. Moved Salsa and Guacamole to another fridge that was maintaining temp 41 F or less and they were not in and out as much. Field test results: Salsa 43-44 F Guacamole 43-44 F Salsa and guacamole have been at Taproom since 1 PM today- stored in one of kegerators, in and out a lot. I will also check with my co-worker (plan reviewer) and or supervisor on allowance of potentially hazardous food at this FE without additional review. I will follow up with Juan Martinez, the owner of Don Juan's next week on labeling etc. No labels, label information as required. NOTE #31: Advertising and providing single portion servings of quacamole, salsa and chips form Don Juan's Restaurant of Tenino. Hand wash sink (kitchen) and toilet rooms properly stocked. Has hand wash signs at bar hand wash sink and in toilet rooms. as a sanitizer- no points assigned this time, if repeat will next time. test strips if you continue to use Q.A.C. product for counter wipes bucket solution.

(41 F, actually 43 F inside).ĥ0 ppm bleach solution detected on glass ware after ran mechanical chlorine wave washer- has bleach test strips. Correction: Cook to adjust colder NOTE: Thermometer outside cooler reads 2 F low. (cut tomato, middle of hamburger Patties on bottom). Open top cooler in kitchen is 43 F top and bottom.

Have cooler serviced to keep foods at proper temperature.Ĭooler below counter, beef cut 39 F OK #21. Diced tomatoes, top of prep 38 degrees F 2 door, ambient 36 degrees F 100 ppm Chlorine #21: Cooled potatoes in walk in at 43-45 degrees F.

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