2: 55 There is no person in charge with a valid Food Protection Manager Certification from an accreditied agency recognized by the Conference for Food Protection. Corrective Actions: At least one employee with supervisory 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.
54: 2720 The refuse container located outside the establishment is missing a lid. Corrective Actions: Replace the missing cover of the outside refuse container with one that is a tight fit.
54: 2730 The refuse container used to store refuse has no drain plug. Corrective Actions: Have a drain plug installed in the refuse container so that refuse stored in waste handling units are inaccessible to insects and rodents.
Additional Comments
Facility uses time, not temperature, as a control. Sausage biscuits in the warmer were 135°F. Person-in-charge said raw sausage patties had been cooked to 180°F.
Food Temperatures
Description
Temperature
State of Food
sliced ham in walk-in cooler
33 °F
Cold Holding
sliced turkey in walk-in cooler
33 °F
Cold Holding
milk in milk cooler
34 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
wiping cloths bucket
chemical
200
quaternary ammonium
80 °F
Hobart dishwasher - rinse temperature
high heat
hot water
181 °F
No records found
Equipment Temperatures
Description
Temperature
Frigidaire upright freezer #1
8 °F
walk-in freezer
22 °F
hot water at 3-compartment sink
137 °F
Frigidaire upright freezer #2
4 °F
warmer
147 °F
walk-in cooler
37 °F
milk cooler
37 °F
hot water at hand sink
130 °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
Repeat
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.
