The purpose of this visit was to conduct a routine inspection.
No violations were observed during time of inspection.
Discussed the following with the person in charge (PIC): -continue to monitor that utensils and equipment are air dried before stacking -facility has copies of updated employee health agreements with the 6 reportable illnesses (instead of 5). Ensure new staff sign this updated agreement and current staff sign new policy -clean areas of facility including light shields, walk-in cooler fan covers and ceiling -check dates on test strips. Expired test strips may result in a false reading.
Provided employee health flowcharts and new vomit and fecal matter clean up procedures.
It was mentioned that kitchen will be undergoing full remodel in or after 2023. Ensure necessary plans are submitted to the Health Department prior to construction.
*Repeat violations may be subject to civil penalties.
Food Temperatures
Description
Temperature
State of Food
Cooked chicken / walk-in cooler
39 °F
Cold Holding
Coleslaw / walk-in cooler
34 °F
Cold Holding
Mashed potatoes / hot holding cabinet
153 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish machine
Hot water
170 °F
Three-compartment sink (bucket)
Chemical
400
Quaternary ammonium
No records found
Equipment Temperatures
Description
Temperature
Walk-in cooler
32 °F
2-door Traulsen freezer #2
19 °F
2-door Traulsen freezer #1
4 °F
Walk-in freezer
0 °F
Hot holding cabinet
175 °F
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.
