10: 3020 At the rear handsink the station did not have any hand soap available during the inspection. Corrective Actions: The manager on site was made aware of the improperly stocked hand sink and corrected it on site as recommended. Ensure that in the future that each hand washing stationis properly stocked with all necessary item for good hand washing prcoedures.
49: 1770 (C) The bottoms of some coolers in the food facility were soiled with excess milk, some food debris and residue on the shelving. Corrective Actions: When cleaning out cooler equipment ensure that all surfcaes are wiped out routinely to prevent build up of potential biological growth mediums. Shelving should be cleaned as often as necessary to keep them clean and flat surfaces should be wiped down daily. Manager on site made a note and will have them cleaned.
55: 3180 In the forward serving area of the facility the counter equipment had food debris, trash, residue, and packages of food under the counters. It appears that the area had not been cleaned out in some time. Corrective Actions: When performing the nightly cleaning routines, it is best practice to clean out under the equipment such as coolers, counters and other hard to reach areas to remove any trash or debris. Then roiutinely the flooring should be cleaned by flushing out the hard to reach areas with a cleaning soluition to remove any build up of residue. It is recommended to do this process as often as necessary to keep the surfaces clean and prevent excess build up.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Egg and Bacon Wrap
38 °F
Cold Holding
Wipping Cream
41 °F
Cold Holding
Sweet Vanilla cream
42 °F
Cold Holding
Soymilk
40 °F
Cold Holding
Egg and Kale
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish Machine
Heat
160
Heat
Heat
163 °F
Sanitizing Bucket
Chemical
200
Quaternary Ammonia
No records found
Equipment Temperatures
Description
Temperature
Small Forward Milk Coolee
38 °F
2-Door Cooler #2 Milk and sandwiches
36 °F
Small Under Counter Cooler
40 °F
Single Door Freezer
7 °F
2-Door Freezer
7 °F
2-door Milk Cooler
36 °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.
