15: 470 Uncovered foods in the line reach-in freezer. Corrective Actions: Cover all foods when not in continuous use.
48: 1600 Dish machine exhaust flues have a mold / debris build-up. Corrective Actions: Clean the dish machine daily as needed.
56: 3200 Condensate leaks in the air vents over the line prep areas. Corrective Actions: Have repairs made to prevent contamination of foods and equipment.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Cat Fish
38 °F
Cold Holding
Fried Chicken
148 °F
Hot Holding
Chicken Breast
40 °F
Cold Holding
Tarter Sauce
36 °F
Cold Holding
Sausage Gravy
148 °F
Hot Holding
Slaw
34 °F
Cold Holding
Green Beans
154 °F
Hot Holding
Mashed Potatoes
161 °F
Hot Holding
Mac & Cheese
154 °F
Hot Holding
Chicken Noodle Soup
168 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Hobart
186 °F
No records found
Equipment Temperatures
Description
Temperature
Hot Holding Box
174 °F
Reach-in Unit
40 °F
Hot Holding Box
171 °F
Low Boy
38 °F
Hot Holding Box
180 °F
Salad Prep Unit
38 °F
Reach-in Unit
36 °F
Walk-in Freezer
10 °F
Walk-in Cooler
38 °F
Reach-in 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.