28: 3380 Observed quat sanitizer in the 3 compartment sink and sanitizer buckets to be above 400 PPM (both around 500 PPM). Corrective Actions: Manager diluted to ~300 PPM. Maintain solution according to manufacturer instructions, 150-400 PPM.
Additional Comments
Change of ownership. Permit issued during time of inspection. Great date marking and tracking of items on time control.
Food Temperatures
Description
Temperature
State of Food
raw chicken (WI)
40.5 °F
Cold Holding
chicken leg (hot box)
149 °F
Hot Holding
pot pie mixture (WI)
37 °F
Cold Holding
applesauce (front cooler)
41 °F
Cold Holding
chicken tenders (WI) ~1hour
50 °F
Cooling
chicken breast (hot box)
143 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
sani bucket
chemical
500
multi quat
3 vat sink
chemical
500
multi quat
No records found
Equipment Temperatures
Description
Temperature
hot boxes
185 °F
walk in cooler
34 °F
walk in freezer
0 °F
2nd walk in cooler
36 °F
reach in freezer
1.5 °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
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
