48: 1350 No irreversible temperature measuring device provided for the hi-temp dish machine. Corrective Actions: Obtain an irreversible temperature measuring device to ensure all utensils/equipment reach a surface temperature of 160 degrees F for proper sanitization.
Additional Comments
Caterer- Fairfax Food Service Permit expires 10/31/22- renew ASAP to prevent lapse in permit status.
Food Temperatures
Description
Temperature
State of Food
cheeseburger meatloaf- 146. green beans- 136.
Hot Holding
milk- 41, 41, 38. whipped topping- 40.
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
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.
