16: 1890 The high temperature dish machine was unable to reach the minimum sanitizing temperature of 160F, after being run 4 consecutive times. Food contact surfaces must be sanitized before use, after cleaning. Management will put in a service call and will wash, rinse and sanitize utilizing the 3 basin sink with Quat sanitizer until the repair is made and the machine is capable of reaching 160F. Corrective Actions: Food contact surfaces must be sanitized before use, after cleaning. Management will put in a service call and will wash, rinse and sanitize utilizing the 3 basin sink with Quat sanitizer until the repair is made and the machine is capable of reaching 160F.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Chicken Tortilla
178 °F
Hot Holding
Grilled Nuggets
163 °F
Hot Holding
Chicken Filet
199 °F
Cooking
Sliced Tomato
38 °F
Cold Holding
Chicken Noodle Soup
179 °F
Hot Holding
Chicken Nuggets
168 °F
Hot Holding
Mac n Cheese
40 °F
Cold Holding
Ice Cream Mix
36 °F
Cold Holding
Shredded Chicken
40 °F
Cold Holding
Mac N Cheese
149 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Three Basin Sink
Chemical
200
Quat
High Temp Dish Machine
Temperature
156.3 °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.
