2: 55 Facility does not have anyone with a current Certified Food Protection Manager certification. Corrective Actions: Obtain certification. Manager on duty scheduled to take test next month.
3: 0080 (B) (E) Manager did not have written employee health policy or clean up procedure. Corrective Actions: EHS left examples. Please keep on hand to show what to do in those instances.
10: 3045 Observed lack of hand wash signage at hand sink. Corrective Actions: EHS provided sign.
16: 1780 (E) Observed black build up on white plate inside ice machine. Corrective Actions: Cleaned by manager.
Additional Comments
Observed numerous bags of fries sitting out on counter, still within temperature but discussed not having so many out at one time. Observed nice improvements in cleanliness and organization.
Food Temperatures
Description
Temperature
State of Food
prep - slaw
41 °F
Cold Holding
breakfast potatoes
110 °F
Cooling
turkey (3 door)
38.5 °F
Cold Holding
tomatoes (3 door cooler)
41 °F
Cold Holding
fries (chest freezer)
5 °F
Cold Holding
chili
183 °F
Hot Holding
hot dog (roller)
138 °F
Hot Holding
chili (back)
212 °F
Hot Holding
chicken salad
43 °F
Cold Holding
prep - tomatoes
41 °F
Cold Holding
mild chili
144 °F
Hot Holding
hot dog (3 door cooler)
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
chest freezer
12 °F
reach in freezer
7 °F
3 door cooler (back)
38 °F
3 door cooler (back)
40 °F
3 door cooler
38 °F
prep unit
38 °F
reach in freezer
-5 °F
large reach in
0 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
OUT
2 Certified Food Protection Manager
Violation
Observations
Employee Health
(0 points)
OUT
3 Management awareness, policy present.
COSViolation
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.