10: 2190 (B-D) Observed the Hand Washing Sink next to the Office to be turned off due to the sensor malfunctioning to distribute automatic stream of water. Corrective Actions: MGMT indicated that technician was scheduled for tomorrow (3/2). Inspector will follow up within 2 business weeks.
Additional Comments
The purpose of today's visit was to conduct a routine inspection of the establishment. Inspector will follow up for Hand Sink within 2 weeks. Dish Washing Machine is in disrepair with maintenance scheduled for this Friday. Facility it is utilizing 3 Compartment Sink with Quat until unit is repaired. Please ensure that Door Sweep provides a tight seal to the exterior to prevent possible pest entry.
Food Temperatures
Description
Temperature
State of Food
Spicy McChicken Patty
170 °F
Hot Holding
Ice Cream Mix
40 °F
Cold Holding
Cream for Coffee (in bulk bag)
41 °F
Cold Holding
Chicken Patty
190 °F
Cooking
Raw Ground Beef
40 °F
Cold Holding
Canadian Bacon
38 °F
Cold Holding
Chicken Nuggets
150 °F
Hot Holding
Cheddar Cheese Square Product
40 °F
Cold Holding
McChicken Patty
140 °F
Hot Holding
Fish
40 °F
Cold Holding
Cooked Egg
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 Compartment sink
Chemical
300
Kay Quat
Quat
117 °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.
