16: 1780 Observed the soft serve machine is not cleaned every 24 hours. (It is cleaned 1 x per week.) Corrective Actions: Change frequency of cleaning to every 24 hours.
Additional Comments
- Observed the permit on the wall. - Observed cooking of burgers, chicken, etc. - Observed cook taking temperature of cooked food. - Observed date marking of items. - Observe a y-valve after the Atmospheric pressure device of 125 psi (ASSE1001). (Please send EHS information on how this is preventing backflow.) - Observed the dishmachine does not appear to have an alarm to indicate when the sanitizer is not going into the machine. (Please send an email showing how this is corrected. Contact Ecolab.)
Food Temperatures
Description
Temperature
State of Food
Burger
167 °F
Cooking
Mushrooms
136 °F
Hot Holding
Onions
138 °F
Hot Holding
Pimento cheese in prep unit
43 °F
Cold Holding
Pimento cheese in small prep unit
40 °F
Cold Holding
Chicken bites
187 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Sanitizer bucket
chemical
1875
SSS
Lactic Acid
Hot water at 3 basin sink
151 °F
Handsink hot water
100 °F
Dishmachine (wash)
chemical
50
chlorine
120 °F
No records found
Equipment Temperatures
Description
Temperature
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.
