16: 1700 (1-5) (6a) (6b). Observed the chemical sanitizer at the 3 compartment sink was 100ppm. Corrective Actions: Adjust concentration to manufacturer specification (200-400ppm). For immediate correction, sanitizer was manually added to reach 200ppm.
28: 3330 Observed a spray bottle (working) containing a red, liquid substance with no label. Corrective Actions: Employee was unaware of the liquid substance in the working container and corrected by voluntarily discarding the substance.
48: 1530 Observed quaternary test strips to be expired. Test strips were dated Feb. 15, 2020 Corrective Actions: Within 10 days (6/24/2023), please send photo of unexpired test strips to EHS.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
pepperoni (prep unit)
42 °F
Cold Holding
pickles (prep unit)
36 °F
Cold Holding
chicken tenders
204 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink- COS/rechecked
chemical
200
Quat
3 compartment sink
chemical
100
Quat
No records found
Equipment Temperatures
Description
Temperature
prep unit
38 °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.
