49: 1770 (C) The facility was lacking in good cleaning practices on several non-food contact surfaces such as coolers, cooler doors, the gaskets, shelving, bottoms of the coolers and the sides of equipment. These areas are on the prep units in the main cooking line, the reach in coolers and the microwave. Corrective Actions: The facility will need to implement improved cleaning measures on these aras. The manager on site directed staff to start cleaning these areas but it is recommended that they are placed on an increased cleaning rotation. All surfaces should be wiped down throughout the day as spills occur to limit build up.
54: 2730 The garbage refuse container did not have a have a drain plug installed. Corrective Actions: Call the refuse continaer company and have them replace the container or install a drain plug as required.
54: 5-501.111 The refuse containers outside had a door was missing and another was off the tracks, broken. Corrective Actions: Repair the refuse containers to have all doors installed and in good working order.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Rice
32 °F
Cold Holding
milk
37 °F
Cold Holding
Pancake Mix
40 °F
Cold Holding
Sliced tomato
40 °F
Cold Holding
Sausage Links
136 °F
Hot Holding
Chicken Philly
169 °F
Cooking
Crepes
130 °F
Cooling
Steak
36 °F
Cold Holding
Steak Philly
177 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish Machine
Chemical
100
Chlorine
120 °F
Sani-Bucket
Chemical
450
Smart Power, Lactic Acid
No records found
Equipment Temperatures
Description
Temperature
Walk-in Freezer
-1 °F
Refrigerator
40 °F
Prep Unit
37 °F
Walk-in Cooler `
32 °F
Reach in freezer
0 °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.