15: 470 Uncovered foods in the line reach-in unit; pico, wings, ice cream, sliced strawberries.
Line grill brush stored on the floor adjacent to the char-grill. Corrective Actions: Cover all food products when not in continuous use.
Store grill equipment in a safe, sanitary manner.
40: 240 Observed kitchen employees without proper beard restraints. Corrective Actions: Provide staff with beard nets to protect food & equipment.
47: 1570 Door seal of the waitstation unit needs repair.
The thermometers of the dishmachine need replacement, cracked with water condensate inside, unreadable. Corrective Actions: Repair / replace the door seal as needed.
Replace the dishmachine thermometers as needed.
49: 1800 Spice containers & sauce containers have an excess food debris build-up / need cleaning. Corrective Actions: Clean the containers daily as needed.
55: 3170 Floors thru the kitchen need tile / grout repair or replacement.
Wall at the dishmachine needs repair / corner has gaps, needs sealing. Corrective Actions: Replace broken tiles and re-grout the floors for a smooth, cleanable surface.
Repair the wall juncture as needed.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Chicken Breast
41 °F
Cold Holding
Slaw
40 °F
Cold Holding
Cut Leafy Greens
41 °F
Cold Holding
Ranch Dressing
41 °F
Cold Holding
Sliced Turkey
38 °F
Cold Holding
Cream Spinach
36 °F
Cold Holding
Pico
38 °F
Cold Holding
Hamburger
176 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Hobart
180 °F
No records found
Equipment Temperatures
Description
Temperature
Bar Cooler
38 °F
Reach-in Unit
38 °F
Walk-in Freezer
14 °F
Freezer
18 °F
Walk-in Cooler
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.