10: 2310 When entering the warerwashing area a stack of plates was in the handwashing sink. The dish washer(used for plates and utensils) was in use and there was no more room on top of the dish machine. Corrective Actions: Hand washing sinks may only be used hand washing. This is to prevent the risk of cross contamination/cross contact. Corrected on site. Management will review this requirement with staff members.
55: 2830 Observed the mop sink with the following issues: the flooring that meets the mop sink basin, has a gap with standing water (the flooring is grated towards this area). The plastic coving installed does not cover this gap fully. The seal around the mop sink basin where it meets the wall panels also has cracks/gaps, there are a few holes in the wall panel near the premix station. The mop holder has also broken. Corrective Actions: Corrections made following the preopenig inspection have not held up at this area. Correct this high moisture area so that floors and walls are coved, sealed, durable and easily cleanable. Management will review options and correct. 90 days to correct.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Sauce (commercial)
172 °F
Reheating
Walkin noodles
39 °F
Cold Holding
Alfredo Sauce
142 °F
Hot Holding
Roasted corn, prep, far left
41 °F
Cold Holding
Prep(far right)-noodles
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Stationary Dish machine (wash- 151 F)
heat
183 °F
3 compartment sink
chemical
400
Oasis
Quaternary Ammonium
70 °F
No records found
Equipment Temperatures
Description
Temperature
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.
