47: The cabinet for the drink system in the dining room has water damage. Gaskets are missing from the doors on the Delfield refrigerator, prep refrigerator, and short refrigertor next to office. Wiping cloth bucket is in poor reapir. Corrective Actions: Replace the gaskets and repair the cabinet. Get a new bucket for wiping cloths.
49: 1800 Fire suppression pipe above broiler, non food contact surface of ice machine, and the drink system in need of cleaning. Corrective Actions: Clean these regurally.
55: 3170 Floor tiles are damaged in some areas and this is causing water to pond in places. Floor wall junctures are missing coving/baseboard on the wall the dishwashing sinks are on and teh back wall. Also some walls are damaged where the baseboard is supposed to go. Corrective Actions: Repair the floors and the floor wall junctures.
Additional Comments
Discussed above items. Most of the store and equipment is being kept clean, just the noted spots above and the wall at the dishwasing sinks needed more attention. Good handwshing, glove use, temperature control observed during the isnpection. Good attention to food safety by the person in charge.
Food Temperatures
Description
Temperature
State of Food
Fish, front serving line
160 °F
Hot Holding
Fish, short refrigerator under broier
36 °F
Cold Holding
Green beasn, at prep refrigerator
162 °F
Hot Holding
Green beans, walk-in
37 °F
Cold Holding
Slaw, walk-in
37 °F
Cold Holding
Baked potato, front serving line
154 °F
Hot Holding
Mac and cheese, front serving line
156 °F
Hot Holding
Fish, fryer
180 °F
Cooking
Cat fish, fryer
190 °F
Cooking
Fish, short refrigerator next to office
36 °F
Cold Holding
Stuffed crab, Delfield refrigerator
38 °F
Cold Holding
Rice, at prep refrigerator
157 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Three Compartment Sink
Chemical
200
Quaternary Ammonia
80 °F
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.
