The purpose of this visit was to conduct a routine inspection. No violations observed at time of inspection. *repeat violations may be subject to civil penalties*
Food Temperatures
Description
Temperature
State of Food
bologna / walk-in cooler
40 °F
Cold Holding
pork / walk-in cooler
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
three-compartment sink
chemical
400
quaternary ammonium
sanitizer bucket
chemical
400
quaternary ammonium
dish machine
hot water
160 °F
No records found
Equipment Temperatures
Description
Temperature
walk-in cooler
37 °F
HH cabinet 1 (not in use)
HH cabinet 2 (not in use)
2-door reach-in (not in use)
steam table ( not in use)
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.