55: 3170 55 OUT 3170 The wall is in poor condition around the mop sink. Corrective Actions: Correction : Ensure the floors, walls, and ceiling in the facility are kept in good repair – these surfaces should be smooth, easily cleanable, and nonabsorbent / non porous. The walls & floor will be repaired in the next seventy-five (75) days.
Additional Comments
NOTE: I visited this location for a change of ownership inspection today. New permit issued. Please ensure the staff are reminded about not using screw top beverages in the kitchen. Also, discuss storage of employee beverages.
*New Permit Issues*
Discussed the regulation changes including: starting summer 2021 for there to be a written vomiting and diarrheal clean up procedures and you already should have a clean up kit (kit is behind the office door) ; also starting summer 2021 you must post all pages of your most recent inspection OR post a sign saying inspection is available for viewing on request (QR code poster present near entrance to dining room) – you can post this near your food permit which also must be visible to the public / your customers .
Food Temperatures
Description
Temperature
State of Food
Vegetable soup
186 °F
Hot Holding
Brussel sprouts
166 °F
Hot Holding
Whipped topping
38 °F
Cold Holding
Hard boiled eggs
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-vat sink
Chemical
400
Oasis 146
Quat
Wipe rag bucket
Chemical
Quat
Hobart dish machine
Heat/high temp
166
high temp
189 °F
No records found
Equipment Temperatures
Description
Temperature
Ice Cream freezers
16 °F
1-dr reach-in cooler
42 °F
2-dr reach-in coolers
40 °F
2-dr sliding glass cooler
38 °F
2-dr uc salad prep cooler
34 °F
1-dr reach-in freezer
-1 °F
Walk-in cooler (downstairs)
34 °F
walk-in freezer (downstairs)
3 °F
Ice cream freezers
10 °F
2-dr reach-in coolers
37 °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.
