21: 0820 (A1) Mashed potatoes hot holding on the steam table were holding at 125 degrees F. Corrective Actions: The mashed potatoes had been on the line for approximately 45 minutes. The staff increased the temperature on the steam table to increase the temperature of the mashed potatoes.
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: Remove the ice build-up and repair the source of the ice build up.
54: 2720 One of the top lids on the dumpster is broken off. Corrective Actions: Replace the broken lid of the dumpster.
54: 2730 The dumpster is missing a drain plug. Corrective Actions: Replace the missing drain plug.
Additional Comments
The ceiling above the dry storage next to the walk in cooler has been repaired.
PAN-D2 fuse 10 controls the hood lights.
Food Temperatures
Description
Temperature
State of Food
Mashed potatoes/Steam table
125 °F
Hot Holding
Chocolate milk carton/Walk in cooler
40 °F
Cold Holding
Green beans/Steam table
183 °F
Hot Holding
1% milk carton/Milk cooler
40 °F
Cold Holding
Popcorn chicken/Winholt hot holding unit
145 °F
Hot Holding
Sour cream packets/On ice on the counter
41 °F
Cold Holding
Cheese sauce/Walk in cooler
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dishwashing Machine
High temperature
162 °F
No records found
Equipment Temperatures
Description
Temperature
Winholt hot holding unit
156 °F
Frigidaire standing freezer by #017
8 °F
Walk in cooler
37 °F
Frigidaire standing freezer by ice machine
-12 °F
Hot water at the hand sink
101 °F
#017 standing freezer
2 °F
Walk in freezer
9 °F
Hot water at 2 part dish sink
120 °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.
