47: 1580 The cutting boards are heavily scoored and are no longer easily cleanable. Corrective Actions: Replace the cutting boards.
55: 2810 The ceiling tile in the kitchen is not easily cleanable. The store room behind the coffee shop set up has carpet which is not easily cleanable. Corrective Actions: Replace the ceiling tile and carpet. When replacing the ceiling tile, it would be best to upgrade teh lighting.
Additional Comments
Facility very organized. Good temperature monitoring by the person in charge while reheating soup. The right Aventco seems to be holding a couple of degrees warm. Currently produce and salad dressings are all that are in this unit. The air thermometer may not be working. All other units keeping food below 41F.
Food Temperatures
Description
Temperature
State of Food
Turkey, prep refrigerator
38 °F
Cold Holding
Ham, prep refrigerator
38 °F
Cold Holding
Soup, Aventco on left
37 °F
Cold Holding
Soup, stove
165 °F
Reheating
Ham, Aventco on left
38 °F
Cold Holding
Ranch dressing, Aventco on right
43 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Wiping cloth bucket
Chemical
200
Quaternary Ammonia
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.
