Although this is a risk factor inspection, several areas opf cleaning were noted. In the 4 stacked cooler, there is water, food debris and residue built up that needs to be cleaned. Underneath counters and around the drink stations there is a build up of water thats creating a harborage condition for flies, which were present. Linens were used to clean out excess water and left there which creates further issues.
Clean these areas to be free of sources of environmental contaminates and maintain them clean and clear.
Food Temperatures
Description
Temperature
State of Food
Milk
39 °F
Cold Holding
Diced Ham
41 °F
Cold Holding
Grits
156 °F
Hot Holding
Sausage
181 °F
Cooking
Sliced Tomato
44 °F
Cold Holding
Hash Browns
39 °F
Cold Holding
Chili
154 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish Machine
Heat
160
168 °F
No records found
Equipment Temperatures
Description
Temperature
Prep Cooler
42 °F
Walk-in Cooler
36 °F
Walk-in Freezer
6 °F
4 Stacked 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.