10: 3030 No paper towels provided to dry hands at the back kitchen hand sink. Corrective Actions: Provide paper towels or other suitable hand drying materials at all hand sinks at all times.
Additional Comments
Form 1-B is on file for food employees. Bodily Fluid cleanup kit is available for use.
Food Temperatures
Description
Temperature
State of Food
cut tomatoes
41 °F
Cold Holding
cut lettuce
40 °F
Cold Holding
raw chicken
40 °F
Cold Holding
roast beef (walk in)
40 °F
Cold Holding
sliced tomatoes
41 °F
Cold Holding
cheesesteak beef
160 °F
Cooking
turkey (walk in )
40 °F
Cold Holding
tuna
41 °F
Cold Holding
ham (front counter)
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
three compartment sink sanitizer
manual
200
multi Quat sanitizer
Chemical
75 °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.