16: 1680 The facility has a small single rack dish machine that is only providing a surface temperature of 148°F at the end of the wash-rinse cycle. Corrective Actions: All mechanical high temperature dish machines must supply a high enough water supply to create a surface temperature of 165°F at the end of every cycle. The dish machine has had issues with maintaining this temperature requirement at previous inspections. It is recommended to effectively and permanently repair the high temperature machine to create a consistent 165°F surface temperature at all times. To replace the machine if repairs are not possible and or to alter the machine to be a low temperature wash with a chemical sanitization step.
22: 0820 (A2) The facility had a couple of coolers that were not holding temperature of 41°F or less as required. Inside the coolers the food items were above temperature such as cooked mushrooms (65°F), cut ham (63°F), Cut tomato (63°F), Hasbrowns (52°F), Batter mix (51°F) and all food items designated for cold holding must be held at 41°F or below until ready for service. Corrective Actions: The facility was instructed to discard all food items out of temperature to eliminate service of potentially harmful food items. The manager onsite voluntarily complied with discarding food items as recommended and halted service until food items were removed, cold holding of food flow was resolved and plan of action was delveoped to correct cold holding issues. Recommend to use ice pans under prep cooler food to held lower temperature to 41°F or to only prepare and pull food items that are used for time. Food items may be left out of temperature for no more than 4 hours if they are able to maintain a temperature of 70 degrees. All food items at the end of the 4 hour period must be discarded or if they reach 70°F.
36: 1510 The facility does not have a food prob thermometer on site to spot check food cooking temperatures or holding temperatures of food items. Corrective Actions: Purchase and maintain a thermometer on site at all times to assist in monitoring temperatures of all food items. Having a thermometer will help prevent potential food product waste and should be used routinely to monitor final cooking temperatures of food items and holding temperatures. Recommend enforcing these spot checks in the future all all food items and equipment.
47: 1570 the facility has two cold holding equipment items that are not functioning properly. The prep unit in the front kitchen area and the two door reach in cooler are both not holding 41°F or below as required. Corrective Actions: The facility must repair these items to meet the original manufacturers specs and hold at 41°F at all times. If the equipment can not be repaired and is therefore non-functional then it must be removed.
48: 1350 The facility does not have a thermal register testing strip to check the mechanical warewashing dish machine. The dish machine thermometers are not functioning properly and indictae incorrect temperatures. Corrective Actions: The facility must purchase and maintain a supply of testing devices that are used to spot check the dish machine to ensure that it is meeting the minimum surface temperatures required for hto water sanitization. The dish machine thermometers must be calibrated or replace to properly measure the exisiting water temperature at each cycle.
49: 1770 (C) The facility had soiled equipment surfaces around the grill and grill shelving with grease or food debris build up. The prep unit had food debris and grease around the siding, along the covering tracks, and in contact with food items. Corrective Actions: The facility must ensure that all food contact and non-food contact surfaces are clean frequently enought to eliminate excessive build up along all areas. The manager on site instructed staff to clean areas and remove excessive build up as recommended.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Gravy
136 °F
Hot Holding
Sausage
169 °F
Cooking
Batter Mix
51 °F
Cold Holding
Chili
176 °F
Hot Holding
Hashbrowns
52 °F
Cold Holding
Milk
40 °F
Cold Holding
Ham Slices
38 °F
Cold Holding
Cut Tomato
63 °F
Cold Holding
Cooked Mushrooms
65 °F
Cold Holding
Burgers
37 °F
Cold Holding
Cut Ham
63 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish Machine
Heat
Heat
Heat
148 °F
No records found
Equipment Temperatures
Description
Temperature
2-Door Cooler
52 °F
Walk-in Freezer
13 °F
Prep Unit
50 °F
Walk-in Cooler
38 °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.
