13: 260 Observed strawberries and blueberries in walk-in refrigerator to appear to have gone bad. Corrective Actions: PIC voluntarily discarded affected berries.
16: 1780 Observed deflector plate in ice machine to be in need of cleaning. Corrective Actions: Clean deflector plate.
16: 1890 Observed dish machine unable to properly sanitize at time of inspection. Corrective Actions: Facility to use 3 compartment sink to wash, rinse, and sanitize dishes until dish machine repaired.
23: 840 Observed several food items in multiple cold holding units and walk-in refrigerator to be held past their disposition date. Corrective Actions: PIC voluntarily discarded food items.
39: 610 Observed several food items on floor in walk-in freezer. Corrective Actions: Store items at least six inches above the floor.
47: 1570 Observed sanitizer dispenser at 3 compartment sink to be in disrepair as well as at the dish machine. Corrective Actions: Repair dispensers.
Additional Comments
Permit issued
Food Temperatures
Description
Temperature
State of Food
Rice
38 °F
Cold Holding
Cheese sauce
41 °F
Cold Holding
Cut tomato
34 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish machine
chemical
0
chlorine
Sanitizer bucket
chemical
700,1875
DDBSA Lactic acid
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.
