10: 3020 No hand soap @ hand sink in ware washing area. Corrective Actions: Management provided hand soap by end of inspection.
16: 1700 (6c) (6d). Observed facility utilizing Quat (quaternary ammonium) products to sanitize FCS and utensils. Quat concentration @ 3 vat sink was 0ppm. The device used to dispense solution has tap water go into the top and come out the side of the container. Corrective Actions: Ensure chemical levels are 200-400ppm and that dishes are immersed for 30 seconds minimum. Manually add chemical until dispenser can be repaired or replaced.
Additional Comments
No raw meat products observed in establishment, only eggs. Stack raw eggs below vegetables & other ready to eat items.
Food Temperatures
Description
Temperature
State of Food
sliced toms (tp)
40 °F
Cold Holding
shell eggs (3df)
39 °F
Cold Holding
sauteed peppers (tp)
40 °F
Cold Holding
hotdog
140 °F
Hot Holding
sliced toms (3df)
37 °F
Cold Holding
ham (mf)
41 °F
Cold Holding
bologna (2df)
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 vat sink
chemical
0
Quat
No records found
Equipment Temperatures
Description
Temperature
toppings prep
40 °F
2 door fridge
38 °F
3 door fridge
36 °F
meat fridge
40 °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.
