16: 1770 (A) Observed 0 ppm chlorine in the dishmachine cycle. Dishes are not being sanitized. Corrective Actions: Ensure 50-100ppm chlorine is dispensed into the dishmachine for sanitizing of the dishes.
48: 1370 The dishmachine is missing the alarm to notify of no sanitizer in the machine. Corrective Actions: Have dishmachine technician install an alarm. (PIC has the technician scheduled.) Please email EHS to show this is corrected.
51: 2260 The mop sink backflow prevention device is broken & the hose is in the sink. Corrective Actions: Replace the device and/or cut or remove the hose attached to the y-valve to provide an air gap.
55: 3180 Slight cleaning is needed under the dishmachine, behind the cook line, and in hard to reach places. Corrective Actions: Clean these area at a frequency necessary to keep them clean. (Send pictures of correction to EHS when complete.)
55: 3170 Observed floors and walls in need of repair in the dishroom. (drain tiles, coving tiles, holes in the walls, caulking around the sink, caulking around the dish sink, wall board is coming off the wall, caulking/repair around the mop sink faucet, the electrical cover under the dishsink is not flush, etc.) Corrective Actions: Repair to ensure the floors, walls, and ceilings are smooth, durable, and cleanable. (Send pictures of correction to EHS when complete.)
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Ground beef
172 °F
Cooking
Shepherds pie in walk-in cooler
39 °F
Cold Holding
Cooked ground beef covered in the walk-in cooler
153 °F
Cooling
Rice
188 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dishmachine
chemical
0
chlorine
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.
