16: 1770 (A) The ice machine is soiled with biological growth around the shielding and dispensing tray. Some rust and black growth exists which will need to eb removed. Corrective Actions: The ice machine must be drained and cleaned to remove all sources of potential growth in the unit and protect the ice from contaminating food or drink. Manager on site was made aware of the issue and will drain and clean the unit. No ice shall be used until it is cleaned.
55: 3180 The floors, wall to floor junction, underneath equipment and on the sides of the coolers or other equipment are heavily soiled with grease, food debris and other residue. There are sheets of cardboard stored under the grill area and under some equipment to trap food spills or grease which are heavily inundated. Corrective Actions: All areas must be cleaned at an increased frequency to prevent potential harborage conditions, protect the facility from sources of environmental contamination and prevent other haxards from occuring. Manager on site was made aware of the location in need of cleaning and will address.
Additional Comments
Temperatures looked much better this inspection. Dating is present and general state of the walk-in cooler has improved.
More shelving is required in the dry storage area to elevate all products off the floor. Address by next inspection.
Food Temperatures
Description
Temperature
State of Food
Chicken Salad
38 °F
Cold Holding
Deli Turkey
41 °F
Cold Holding
Sliced Tomato
42 °F
Cold Holding
Chili
136 °F
Hot Holding
Burger
180 °F
Cooking
Cheese
43 °F
Cold Holding
Rice
110 °F
Cooling
Cut Melon
48 °F
Cooling
Roast Beef
40 °F
Cold Holding
Greens
145 °F
Hot 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
Prep Unit #1
39 °F
Walk-in Freezer
6 °F
Walk-in Cooler
43 °F
Sandwich Prep Unit
40 °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.