The purpose of today's visit was to conduct a routine inspection of the establishment. Ecolab Kay QSR TSC dishwashing machine is out of service, facility utilizing 3 compartment sink with quat sanitizer for dishwashing.
Food Temperatures
Description
Temperature
State of Food
Shredded Romaine Lettuce 41
39 °F
Cold Holding
Bag of Ice Cream Mix (Vanilla)
38 °F
Cold Holding
Crispy Chicken
172 °F
Hot Holding
Sliced Tomatoes
39 °F
Cold Holding
Chicken Nuggets
136 °F
Hot Holding
Chicken
41 °F
Cold Holding
Ground Beef (for quarter pounder)
39 °F
Cold Holding
Bag of Coffee Creamer
40 °F
Cold Holding
Canadian Bacon
40 °F
Cold Holding
Filet of Fish
150 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 Compartment sink
Chemical
300
Quat
143 °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.
