22: 0820 (A2) Improper cold holding; tomatoes @ 56F, lettuce @ 60F. Corrective Actions: Must maintain 41F or less for proper cold holding temperatures.
49: 1800 Grease / food debris build-up: exhaust hood filters, grill press handles. Corrective Actions: Clean the kitchen equipment as needed to maintain a sanitary condition.
55: 3180 The floors at the fryers / freezer have a heavy grease / food debris build-up.
Electrical receptacles at the fryers have a heavy grease build-up.
Walls / shelving at the Valley Proteins machine have a splatter / grease build-up. Corrective Actions: Clean the kitchen floors regularly on a daily / hourly basis to maintain them clean.
Clean all kitchen equipment as often as needed to maintain them clean.
56: 3200 Intake / air vents thru the facility have a dust build-up.
Corrective Actions: Clean the air vents as often as needed to maintain the clean & not a source of contamination.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Chicken Tenders
148 °F
Hot Holding
Eggs
41 °F
Cold Holding
Hamburger
155 °F
Hot Holding
Hamburger
37 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
Prep Unit
38 °F
Walk-in Cooler
38 °F
Front Counter Unit
40 °F
Walk-in Freezer
10 °F
Hamburger Unit
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.