8: 160 Observed employees enter the kitchen without washing hands and change tasks without washing hands. Corrective Actions: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
16: 1770 (A) Observed splatter and build up on drink machine and surrounding area by the second drive thru window. Corrective Actions: Clean at a frequency to prevent build up.
38: 3270 (3) Observed several flies around drive thru and front area. Corrective Actions: PCO comes 2-3 times monthly, per supervisor. May need to increase as needed during summer months when fly activity increases.
55: 3180 Observed trash and food debris under equipment throughout kitchen and in walk in cooler under shelving units. Corrective Actions: Clean at a frequency to prevent build up.
Additional Comments
Observed good tracking of items on time control. Employee health policy, clean up procedure, and inspection sign all posted.
Food Temperatures
Description
Temperature
State of Food
ice cream mix
34 °F
Cold Holding
burger
190 °F
Cooking
crispy chicken patty
161 °F
Hot Holding
egg patty
42 °F
Cold Holding
shredded lettuce (WI)
42 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish machine
Chemical
50
chlorine
No records found
Equipment Temperatures
Description
Temperature
cooler drawers
34 °F
burger freezer
3.9 °F
lower freezer
34.5 °F
walk in freezer
7 °F
walk in cooler
35 °F
chicken nugget freezer
-1.7 °F
fry freezer
-2.8 °F
2 door cooler
37 °F
stacked 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
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
(0 points)
OUT
8 Hands clean & properly washed.
Violation
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
