2: 55 Both employees with certification have expired. Corrective Actions: Obtain valid certification.
10: 3045 Observed lack of hand washing signage by the hand sink in dish area and sign in kitchen hand sink fading. Corrective Actions: Provide signage.
39: 610 Observed boxes of food on floor in walk in freezer. Corrective Actions: Elevate off ground to protect from contamination.
Additional Comments
Reminder: Do not mix dish soap and bleach - sanitizer does not work. Concentration should be between 50 and 100 PPM.
Food Temperatures
Description
Temperature
State of Food
cole slaw
42 °F
Cold Holding
mashed potatoes
170 °F
Hot Holding
green beans
190 °F
Hot Holding
turkey (WI)
40 °F
Cold Holding
grilled onions
144 °F
Hot Holding
chicken tenders
180 °F
Cooking
tomatoes (prep)
38 °F
Cold Holding
mac & cheese (black fridge)
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish machine
chemical
100
chlorine
No records found
Equipment Temperatures
Description
Temperature
grill drawers
40 °F
walk in freezer
14 °F
reach in freezer
21.5 °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
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.
