16: 1770 (A) The facility had dishes put away clean by the grill/fryer area which were soiled with left over food debris and residue in the pans. Corrective Actions: All food contact surfaces must be free of all sources of potential contamination. Dishes that are put away as clean must be clean to sight and touch. The manager on sight was made aware of the issue and directed soiled dishes to be properly cleaned and dried as recommended.
16: 1700 (6c) (6d). The dish machine was registering a 0ppm chlorine concentration after several fulls cycles. The manager on site was aware of the repeat issue and has called in repairs due to machine working for one cycle and then several cycles later it would stop dispensing the proper amount of santiizer. Corrective Actions: The machine must be dispening the correct amount of sanitizing solution at its final rinse cycle every time to be considered working properly. A properly concentrated chlorine solution is a range 25-100ppm. The dish machine may not be used until it is repaired to meet these standards. Utilize the 3-compartment sink to clean all dishes until it is repaired and consistently putting out the required sanitizer concentration.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Sliced Onions
37 °F
Cold Holding
Guacamole
38 °F
Cold Holding
White rice
151 °F
Hot Holding
Pork
137 °F
Hot Holding
Black Beans
139 °F
Hot Holding
Seasoned steak
41 °F
Cold Holding
Pico
40 °F
Cold Holding
Shredded Beef
151 °F
Hot Holding
Diced chicken
145 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish Machine
Chemical
0
Chlorine
128 °F
3-Compartment Sink
Chemical
200
Quaternary Ammonia
No records found
Equipment Temperatures
Description
Temperature
3-Door Cooler
39 °F
Hot Box
168 °F
Walk-in Cooler
37 °F
Small 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.
