8: 160 Observed employee on line repeatedly touch face and beard guard. Corrective Actions: Do not touch face. Wash hands when contamination occurs.
40: 240 Observed employee with long beaded hair down her back without a hair restraint. Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
49: 1770 (C) Observed underside of frappe machine to have build up. Corrective Actions: This is a reoccuring issue. Increase frequency at which the machine is fully cleaned.
Additional Comments
Observed employee health policy and V&D clean up procedures posted on wall. Good tracking of time control items.
Food Temperatures
Description
Temperature
State of Food
chicken patty
206 °F
Cooking
sausage
160 °F
Cooking
egg patty (WI)
33.5 °F
Cold Holding
sliced tomatoes (RI)
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
sanitizer bucket
chemical
100
chlorine
Dish machine
chemical
100
chlorine
No records found
Equipment Temperatures
Description
Temperature
back cooler drawers
35.8 °F
walk in cooler
39 °F
chicken nugget freezer
17 °F
walk in freezer
2 °F
drive thru cooler
36.5 °F
stacked cooler
41 °F
stacked freezer
-2.5 °F
front stacked cooler
39 °F
burger cooler
32 °F
line drawers
35.4 °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
(0 points)
OUT
8 Hands clean & properly washed.
COSViolation
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
