8: 140 Observed employee rinse hands quickly only using water then wipe hands on pants. Corrective Actions: Discussed with manager. Ensure employees wash hands using soap and water for 20 secs. then dry using a paper towel.
16: 1780 (E) Observed build up on frappe machine dispenser. Corrective Actions: Clean. Maintain clean to prevent attraction of pests.
56: 3260 Observed employee items scattered through facility - apron on back prep table, lighter sitting on make line, and keys sitting in dipping sauce container. Corrective Actions: Store in designated location away from food and food prep areas.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
filet o fish
180 °F
Cooking
egg patty (WI)
38.5 °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
front cooler
41 °F
drive thru cooler
36.5 °F
stacked cooler (line)
36 °F
stacked cooler (back)
38 °F
cooler drawers
38.5 °F
freezer (line)
-2 °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
(0 points)
OUT
8 Hands clean & properly washed.
Violation
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
