8: 160 Observed employee failed to wash hands between tasks. Corrective Actions: Employee instructed by EHS.
16: 1700 (6c) (6d). Sink and surfaces sanitizer connected to the 3 compartment was not dispensing sanitizer at acceptable level. Corrective Actions: Facility discontinue to use sink and surface at this point.
Manager is using alternative (chlorine based) sanitizer for sanitizer bucket and 3 compartment sink.
28: 3330 Observed in use cleaning spray bottles were not properly labeled. Corrective Actions: Labeled by manager.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Cheese
340 °F
Cold Holding
Ranch
39 °F
Cold Holding
Green beans
137 °F
Hot Holding
Sliced tomatoes
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
Chemical
150
Sink and surface
Dish machine
Chemicla
50
Chlorine
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
(0 points)
OUT
8 Hands clean & properly washed.
COS
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
