49: 1770 (B) Debris build-up on the walk-in cooler storage racks. Corrective Actions: Provide a detailed walk-in cooler rack cleaning as needed.
Additional Comments
Adequate metal food stem thermometer. (digital) Adequate quaternary test kit/sanitizer. Adequate dish machine temperature recording device. Dish machine reached adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible.
Food Temperatures
Description
Temperature
State of Food
BBQ sauce
40 °F
Cold Holding
tomatoes 39, 39
40 °F
Cold Holding
milk 38, 38, 35, 35, 40
39 °F
Cold Holding
chili 174, 180, 176
177 °F
Reheating
yogurt 40
39 °F
Cold Holding
cut leafy greens 39
40 °F
Cold Holding
egg & cheese bagels 142, 140, 139
139 °F
Hot Holding
cheese 40
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
refrigeration 36, 37, 40, 40
39 °F
walk-in freezer
-2 °F
milk boxes 38, 35
43 °F
hot wet wells 214, 212, 215, 153, 152, 206
197 °F
hand-sink hot water 102, 100, 104
103 °F
hot boxes 170, 167
169 °F
walk-in cooler
40 °F
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.
