16: 1700 (1-5) (6a) (6b). The quats sanitizing solution in the sanitizer cloth bucket was at 100 ppm, and the sanitizer is only effective at 200-400 ppm. Corrective Actions: The sanitizier was discarded and the bucket was set aside for new sanitizer.
47: 1570 The walk in freezer has a large build up of ice dripping from the fans onto the shelves and floor of the walk in freezer. Corrective Actions: Clean up the ice build-up and repair the source of the leak creating the ice build-up.
54: 2720 The dumpster outside is missing a lid. Corrective Actions: Ensure outside receptacles are covered with tight-fitting lids or doors if kept outside the food establishment.
54: 2730 The dumpster outside does not have a drain plug. Corrective Actions: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
55: 3170 The ceiling in the dry storage area next to the walk in cooler has a large spot of what appears to be water damage. Corrective Actions: Replace or repair the section of damaged wall so that it is smooth, durable, and easily cleanable.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Ground beef/Cooked
180 °F
Cooking
1% milk carton/Milk cooler
40 °F
Cold Holding
Chocolate milk carton/Walk in cooler
43 °F
Cold Holding
Shredded cheddar cheese/Walk in cooler
38 °F
Cold Holding
1% milk carton/Walk in cooler
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Sanitizer cloth bucket
Quats
100
87 °F
No records found
Equipment Temperatures
Description
Temperature
Standing Freezer #17
0 °F
Hot water at hand sink
100 °F
Hot water at 2 part dish sink
140 °F
Frigidaire Standing Freezer #2
10 °F
Walk in freezer (WIF)
3 °F
Walk in cooler (WIC)
37 °F
Frigidaire Standing Freezer #1
12 °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.
