10: 2310 Observed Hand Washing Sink in back area to be blocked by several boxes and trash. mechanical components stored in sink. Corrective Actions: MGMT indicated that 3 technicians had looked at hand washing sink to repair leak.
10 12VAC5-421-2310. Using a handwashing sink.
A. A handwashing sink shall be maintained so that it is accessible at all times for employee use.Pf
B. A handwashing sink shall not be used for purposes other than handwashing.Pf
C. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.Pf
48: 1530 Quaternary ammonia test strips for testing sanitizer at 3 compartment sink not available, bleach test strips expired as of 9/2019. Corrective Actions: Obtain quaternary ammonia test strips to ensure proper concentrations of disinfectants, inspector verified levels.
Additional Comments
The purpose of today's visit was to conduct a routine inspection of the establishment. Hard Boiled Eggs and Milk are utilizing time as a public health control. Please ensure that permit is renewed prior to expiration date of 7/31/2022.
Food Temperatures
Description
Temperature
State of Food
Mozzarella Cheese
41 °F
Cold Holding
Cooked Eggs (Scrambled)
136 °F
Hot Holding
Yogurt
40 °F
Cold Holding
Precooked Sausage
35 °F
Cold Holding
Hash Browns
171 °F
Hot Holding
Shredded Cheddar
43 °F
Cold Holding
Blue Cheese
40 °F
Cold Holding
Cooked Sausage
186 °F
Hot Holding
Cooked Chicken
40 °F
Cold Holding
Cut Leafy Greens 39
40 °F
Cold Holding
Turkey
42 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Jackson Warewashing
High Heat
190 °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.
