22: 0820 (A2) The facility had waffle mix stored in the 2-door cooler which was dated for 19 Jun 2024 holding at ~47°F at the time of inspection. Corrective Actions: The manager on site agreed to discard the food product as recommended due to temperature abuse. Food products held above the minimum required 41°F allow for the potential growth of harmful bacteria.
Maintain all temperature controled food items below 41°F at all times as required.
48: 1520 The facilitty utilizes a high heat dish machine for final sanitizing step in most instances. The facility did not have an irreversible thermal test strip of maximum registered dish machine data plate available to monitor the dish machine. Corrective Actions: The facility was directed to purchase and maintain their choice of thermal strips or the data plate to check the machine daily. At the time of inspection the machine was operating correctly as recorded by EH's dataplate.
51: 2350 (i) The 3-compartment sink has a disconnected water line resting on the drain pipe from the 3-compartment sink. The drain pi[pe is also being supported by pieces of 2x4 as abrace. Corrective Actions: Repair the plumbing system to have all water lines and drain system properly plumbed, capped and supported in a sanitary manner. If a water line has been replaced by an unapproved connection then this shall be recomnnected with the original plumbing design. All plumbing system components shall be consturcted in a sanitary fashion and with no wood or other absorbent materials used in the warewashing area.
56: 3100 The facility was allowing personal food items to comingle with inuse or stored facility food items. Corrective Actions: All personal effects shall be kept on separte labeled shelving for any food item kept in a cooler. This prevents the risk of cross-contamination and inadvertant use of another's food item from service.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Sausage Pattie
72 °F
Cooling
Waffle Mix
47 °F
Cold Holding
Yogurt
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish Machine
Heat
Heat
165 °F
3-Compartment Sink
Chemical
200
Quaternary Ammonia
No records found
Equipment Temperatures
Description
Temperature
Single Door Freezer
-3 °F
2-Door 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.
