3: 0080 (A) (C) When asked, manager unaware of an employee health policy or what symptoms to not work with. Corrective Actions: Establish employee health policy and train all staff in requirements.
5: 255 Manager unable to produce clean up procedure for vomit and diarrheal events. Corrective Actions: Create written procedures for cleaning up vomit/diarrheal incidents.
47: 1570 Observed submersible pump in a container of brown liquid underneath drive thru drink machine. When cabinet was opened, pests were present. Corrective Actions: Repair so that liquid is discharged appropriately and does not create a pest attraction.
51: 2350 (ii) Observed back hand sink near warewashing area to be turned off. Manager reports it is leaking. Corrective Actions: Repair so that employees can wash hands.
Additional Comments
Discussed keeping dish sprayer hooked faucet to prevent it from going below the flood rim.
Food Temperatures
Description
Temperature
State of Food
lettuce (line)
41 °F
Cold Holding
sliced tomatoes (just cut)
47 °F
Cooling
ham (line)
41 °F
Cold Holding
grilled chicken (WI)
41 °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
lobby drink cooler
34 °F
under counter cooler
38 °F
walk in freezer
9.5 °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
(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.
