16: 1700 (6c) (6d). Observed mechanical dilution system at 3 vac sink facility to provide quat sanitizer at correct levels of 200-400ppm. ppm observed provided was 0 Corrective Actions: repair or replace device so that it provides sanitizer at correct levels.
16: 1900 Observed 3 vat sink utilizing quat sanitizer w/ a solution level of 0ppm. Upon further inspection, mechanical dilution system was not operating correctly. Corrective Actions: Management manually added quat chemical to water intended to sanitize. Corrected level was ~400ppm. Continue to manually add chemical and test every time.
19: 760 Observed 2 containers of chili reheating in steamwells. Both were put on at 6am, but did not hit 165 within 2 hours alloted for safety. After vigorous stirring by employee, 6ft container temped at 135. Right container at 143. Temperature was taken at 9:15am Corrective Actions: Management voluntarily discarded. Reheated products must reach 165F within 2 hours. Strongly recommend monitoring chili more closely and stirring much more frequently. If equipment cannot reheat within time frame alloted for safety, other methods should be used.
28: 3330 Observed two white spray bottles containing chemicals without a label stating name of what was contained. Management was unsure of which chemical was contained. Corrective Actions: Bottles were voluntarily discarded. Label all chemical bottles with name of chemical contained.
39: 610 Observed packages of bread and chicken stored directly below a condensation leak in walk in freezer. Corrective Actions: Employee moved to an area protected from leak and splash.
47: 1570 Observed pipin in walk in freezer connecting fan system to an outlet drain actively dripping. Upon further inspection, top of piping was disconnected from fan apparatis. Corrective Actions: Repair. Drippage can contaminate food and destroy package integrity.
49: 1800 Observed a buildup of food residue and grime on exterior and interior of microwave. Observed accumulated syrup from soda on soda dispensors in lobby area. Corrective Actions: Clean. Clean at frequencty to prevent accumulation of food debris and grime.
Additional Comments
Repair microwave handle, repair gasket on single door refrigerator near ice machine/front counter area.
Food Temperatures
Description
Temperature
State of Food
Chili- right (put on at 6am)
143 °F
Reheating
Hamburger
189 °F
Cooking
Chili- left (put on at 6am)
135 °F
Reheating
Chix patty
198 °F
Cooking
Sliced tomatoes (WIF)
38 °F
Cold Holding
Precooked chix (WIF)
38 °F
Cold Holding
sliced toms (WIF) prep- 8am
46 °F
Cooling
Pineapple mango syrup, (sdf)
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 vat sink
chemical
0
Kay
Quat (QT40)
No records found
Equipment Temperatures
Description
Temperature
single door fridge
35 °F
walk in fridge
37 °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.
