10: 2310 Observed utensils cleaning supplies stored in the hand sink located next to 3 compartment sink. Corrective Actions: Cleaned by manager.
15: 470 Observed hard shell eggs and raw chicken products stored over RTE food items. Corrective Actions: Reloctaed by PIC.
16: 1770 (A) Observed insects or rodent dropping around utensils. Corrective Actions: All contaminated utensils were placed for rewash.
16: 1700 (6c) (6d). Dish machine and 3 compartment attached sanitizer not dispensing at an acceptable level. Corrective Actions: Facility using quat tabetls as sanitizer in 3 compartment sink.
23: 840 Several food items were not discarded by consume date. Corrective Actions: Voluntarily discarded by PIC.
28: 3330 Cleaning spray bottles were not labled. Corrective Actions: Labeld by PIC.
38: 2930 Bck door was observed to be open. This may allow the entry of insects and rodents. Corrective Actions: Keep close all outer opening to protect agianst entry of insects and rodents.
38: 3270 (1) (2) (4) Observed insects or rodent dropping in the kitchen area. Corrective Actions: Facility contracted with pest control company. Provide current inspection/treatment invoice.
40: 240 Employees observed working in the food service area without proper hair restraints. Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
55: 3180 Kitchen floor noted in need of clean (sanitize). Corrective Actions: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Additional Comments
Provide sanitizer bucket at each food prep station. Follow up will be conducted via email. Health permit issued. 04/26: Received pst control service invoice via email,
Food Temperatures
Description
Temperature
State of Food
Cheese product
40 °F
Cold Holding
Raw chicken
39 °F
Cold Holding
Pasta
39 °F
Cold Holding
Cooked chicken
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish machine
Chemical
25
Chlorine
3 compartment sink
Chemical
0
Sink and surface.
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.
