3: 0070 (15) Documentation (written or electronic) of an Employee Health Reporting Policy was unable to be provided when requested. Verifiable means that all food employees have been trained in the signs and symptoms of food borne illness and how to report them must be available upon request. EHS gave copies of Form 1B in English and Spanish. Have each employee read and sign this document and keep within the facility and available for review. If this document is electronic, ensure that it is accessible for review at all times. Corrective Actions: Verifiable means that all food employees have been trained in the signs and symptoms of food borne illness and how to report them must be available upon request. EHS gave copies of Form 1B in English and Spanish. Have each employee read and sign this document and keep within the facility and available for review. If this document is electronic, ensure that it is accessible for review at all times.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Cut lettuce
41 °F
Cold Holding
Mixed Cheese
40 °F
Cold Holding
Grilled Nugget
169 °F
Cooking
Ice Cream Mix
38 °F
Cold Holding
Diced Chicken
39 °F
Cold Holding
Fried Filet - Chicken
198 °F
Cooking
Filet (Grilled chicken)
178 °F
Hot Holding
Mac N Cheese
127 °F
Reheating
Mac N Cheese
38 °F
Cold Holding
Shredded Chicken
38 °F
Cold Holding
Chicken Nuggets
166 °F
Cooking
Cut tomato
40 °F
Cold Holding
Hard Boiled Egg
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
High Temp Dish machine
Temperature
161 °F
3 Basin Sink
Chemical
200
Quat
Veggie Wash
pH
7.8
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
(0 points)
OUT
3 Management awareness, policy present.
Violation
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.
