10: 2310 Front counter handsink not working properly: no hot water, leaking supply line. Back kitchen handsink blocked with equipment. Corrective Actions: Provide handsinks so employees can properly wash their hands routinely.
15: 470 Uncovered foods; line prep unit and line refrigerator Corrective Actions: Cover food products to prevent cross contamination when not in continuous use.
56: 3200 Dust build-up: air vents and ceiling above the food prep areas. Corrective Actions: Clean the air vents and ceiling as needed to prevent build-up of dust & debris.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Brown Rice
168 °F
Hot Holding
Chicken
40 °F
Cold Holding
Shrimp
39 °F
Cold Holding
Beef
41 °F
Cold Holding
White Rice
167 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
Line Prep Unit
36 °F
Walk-in Cooler
38 °F
Walk-in Freezer
10 °F
Line Refrigerator
40 °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.
