2: 55 There is no Certifieid Food Protection Manager at the time of inspection. Person in chare is scheduled to take course on May 12. At least one employee with suprvisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager. This person shall show their proficiency of required information by passing a test that is part of an accredited program. Corrective Actions: At least one employee with suprvisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager. This person shall show their proficiency of required information by passing a test that is part of an accredited program.
Additional Comments
Label bulk items (flour, sugar, salt, etc) that are not eaily recognizable. EHS gave datemarking information to person-in-charge for training purposes. Email/text Serve Safe certificate to Environmental Health Specialist when received.
Food Temperatures
Description
Temperature
State of Food
chicken wings
41 °F
Cold Holding
hamburger, raw
37 °F
Cold Holding
ham, whole muscle, walk-in
40 °F
Cold Holding
marinara
168 °F
Cooking
lettuce, cut
42 °F
Cold Holding
mushrooms, cooked
42 °F
Cold Holding
lamb, leg, cooked, walk-in
41 °F
Cold Holding
tomato, cut
38 °F
Cold Holding
tomatoes, cut
42 °F
Cold Holding
ham, diced
41 °F
Cold Holding
gyro, cooked
41 °F
Cold Holding
eggs,boiled
38 °F
Cold Holding
rice, walk-in
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
low temperature dish machine
chemical
50
chlorine
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
OUT
2 Certified Food Protection Manager
Repeat
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
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.