NOTE: Please ensure all gaskets at cold holding units are regularly cleaned to prevent mildew or mold build up. Heavy condensate was noted around the gaskets at some of the coolers and freezers during today’s inspection. Reviewed employee health policy , employee cell phone usage, & hand washing policy verbally during today’s inspection. Good job trying to prevent cross-contamination with separate storage of raw items ( chicken) from ready-to- eat foods and produce; furthermore, staff handling the raw chicken have different colored gloves and aprons (yellow). Facility uses time for quality on hot holding foods.
Food permit was posted near the front register.
Food Temperatures
Description
Temperature
State of Food
blue cheese
38 °F
Cold Holding
yogurt
41 °F
Cold Holding
folded over egg patty
143 °F
Hot Holding
chicken nugget
203 °F
Cooking
grilled sliced chicken
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Hobart dish machine
high temp
166.7
heat
high temp
188 °F
3-vat sink
chemical
704
Ecolab sink & surface cleaner sanitizer
Lactic Acid
No records found
Equipment Temperatures
Description
Temperature
front uc coolers TR02
33 °F
salad prep cooler C83
41 °F
TR03 ( defrost)
42 °F
Tall 2-dr freezer F24
5 °F
Tall 1-dr freezer F51
8 °F
2-dr reach in freezers (2) F23
14 °F
raw chicken cooler C45
40 °F
2-dr reach in freezers (2) F22
20 °F
Walk-in Cooler WC5
38 °F
2-dr uc cooler TR04
Walk-in Freezer WF1
1 °F
Tall 1-dr cooler salad / wrap
38 °F
front uc coolers TR05
41 °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.
