2: 55 No certified food protection manager available. Corrective Actions: Provide a certified food protection manager as required.
3: 0080 (A) (C) No written employee health policy provided to employees. Corrective Actions: Provide a written employee health policy for information as required.
5: 255 No written plan for clean up of vomit / diarrheal clean up. Corrective Actions: Provide a written plan for vomit / diarrheal clean up to employees.
22: 0820 (B) Improper cold holding, eggs @ 49F. Corrective Actions: Eggs must be maintained at least 45F or less for proper cold holding.
54: 2710 Waste container needed to catch grease from the exhaust hood. Corrective Actions: Provide a container to catch grease from flowing onto the ground surface.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Chicken
39 °F
Cold Holding
Pico
39 °F
Cold Holding
Cut Leafy Greens
40 °F
Cold Holding
Pork
39 °F
Cold 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
Reach-in Unit
39 °F
Prep Unit
40 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
OUT
2 Certified Food Protection Manager
Violation
Observations
Employee Health
(0 points)
OUT
3 Management awareness, policy present.
Violation
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
OUT
5 Procedures for responding to vomiting and diarrheal events
Violation
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.
