10: 3030 There are no paper towels at the hand sink to dry hands. There must be paper towels available at hand sink for proper hand drying at all times. Corrective Actions: Person in charge provided paper towels.
22: 0820 (A2) Observed raw chicken/ beef cold holding at improper temperature (F) in the drawer cooler below grill. Time/temperature control for safety (TCS) foods must be held at 41F or below to prevent growth of harmful bacteria. Corrective Actions: Person in charge placed all items in the reach in cooler across the kitchen.
38: 3270 (1) (2) (4) Live roaches observed on the kitchen floor. Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises. Corrective Actions: PIC contacted a new pest company to take care of the roach isssue.
41: 570 Wet paper towels stored on the kitchen counter. Store wet wiping in a chemical sanitizer at the proper concentration between use. Corrective Actions: PIC provided a sanitizer bucket.
Additional Comments
Facility doesn't use the dish machine. Facility has added fried chicken to their menu.
Please provide thermometer inside all coolers.
Food Temperatures
Description
Temperature
State of Food
raw chicken
49 °F
Cold Holding
mushroom
48 °F
Cold Holding
diced tomato
40 °F
Cold Holding
fried chicken
189 °F
Cooking
raw beef patty
46 °F
Cold Holding
cut lettuce
39 °F
Cold Holding
grilled chicken
175 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
manual
200
Chlorine
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.
