8: 12VAC5-421-160 an employee was observed cleaning dishes in the back and then returning to work with food handling on the main line without washing their hands and dawning gloves. Corrective Actions: The employee was stopped and asked to properly wash their hands and dawn new gloves before handling any ready to eat food. The manager on site was present and will reiterate the requirement to staff.
41: 12VAC5-421-570.B.1 The sani-buckets for the wiping clothes were not held in a properly concentrated solution. The bucket read at 0ppm quaternary ammonia. Corrective Actions: Manager on site had staff remake the buckets and these were then checked to be at 200ppm quat as required. Always check chemical concentration when any new batch of sanitizer is prepared.
55: 12VAC5-421-3180.A The general facility of the grill line, ware washing area, and walk-in cooler are all in need of a deep cleaning. There is grease, food debris, standing water and other soilage collecting on the floor, walls, and under equipment. Corrective Actions: Clean the general facility to remove the excessive buildup of soilage in the kitchen to help maintain a clean cooking environment. This allows for a safe working environment for the staff and helps prevent pests or other harborage conditions that may be promoted. Recommend increasing the cleaning frequency for the entire area to be done weekly.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Cole Slaw
40 °F
Cold Holding
Hush Puppy Batter
39 °F
Cold Holding
Fried Fish
209 °F
Cooking
Corn
159 °F
Hot Holding
Green BEans
168 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Sani-Bucket
Chemical
200
Quaternary Ammonia
No records found
Equipment Temperatures
Description
Temperature
walk-in cooler
40 °F
Walk-in Freezer
12 °F
Reach in Freezer
11 °F
Prep Unit
41 °F
No records found
Observations
Supervision
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 products 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.
COSRV
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.