2: This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager. Corrective Actions: At least one employee with suprvisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager. This person shall show their proficiency of required information by passing a test that is part of an accredited program.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Milk ( Milk box 1)
40 °F
Cold Holding
Hot dogs ( WIC)
39 °F
Cold Holding
Chicken Pattie ( WIC)
43 °F
Cold Holding
Broccoli
189 °F
Cooking
Mac and cheese
173 °F
Reheating
Chicken Nuggets
172 °F
Reheating
Chicken nuggets ( food warmer)
145 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Three Compartment Sink
200
119 °F
No records found
Equipment Temperatures
Description
Temperature
Milk box 2
36 °F
Food warmer
135 °F
Double reach-in
36 °F
Milk Box 1
40 °F
Walk-in cooler
39 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
OUT
2 Certified Food Protection Manager
Violation
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.
