10: 3030 the rear handsink in the kitchen area was not stocked with paper towels as required. Corrective Actions: The hand sink must be maintained stocked and easily usable at all times to facilitate proper handwashing at all times. Manager on site restocked paper towels as recommended.
Additional Comments
Ensure that any food item intedned to be kept longer than 24 hours must be dated for disposition. Fresh cut melon must be kept no longer than 24 hours from time of prep due to high water activity and risk of contmaintion during storage or at buffet service. High water
Food Temperatures
Description
Temperature
State of Food
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
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.