10: 2280 There is no handsink in the dishmachine area. (Establishment is still working to install a handsink in the dishmachine area. Currently, the dishmachine operator handles the dirty dishes and the servers handle the clean dishes to prevent cross-contamination.) (10 Days to Correct.) Corrective Actions: Install a handsink in the dishmachine area for use by employees.
Additional Comments
The walk-in cooler has recently been upgraded to use current refrigerant. The second walk-in cooler and two walk-in freezers will be upgraded when repairs are needed.
Add an air gap under the 3 basin sink and any food prep sinks that currently have a direct connection if/when plumbing repairs are needed.
Food Temperatures
Description
Temperature
State of Food
Pasta salad in walk-in cooler
43 °F
Cooling
Tuna salad in walk-in cooler
45 °F
Cooling
Tuna salad in 2 door cooler
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Sanitizer bucket
200
Quat.
Chlorine Sanitizing Dishmachine
chemical
50
Chlorine
145 °F
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.
