5: 255 This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility. Corrective Actions: Develop procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
Additional Comments
Note: Minimum Internal Cook Temp for Chicken are 165'F or above / Hamburgers are 155'F or above. Reheat Cheese and Chili to 135'F or above and maintain at 135'F or above.
Food Temperatures
Description
Temperature
State of Food
Hot Dog
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 Compartment Sink
Chemical
200
Quaternary Ammonia
75 °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
OUT
5 Procedures for responding to vomiting and diarrheal events
Violation
Observations
Good Hygenic Practices
NO
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
NO
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
NO
8 Hands clean & properly washed.
Compliant
Observations
NO
9 No bare hand contact with RTE foods or approved alternate method properly followed.