1: 50 At time of inspection, employees stated that the person in charge was not at the food establishment. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. Corrective Actions: The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. Please designate a person in charge when the owner or other designated person is absent.
3: 0070 (15) At time of inspection, employees could not locate verifiable employee health policy for current working employees. A verifiable employee health policy should be available. Corrective Actions: A verifiable employee health policy should be available. Facility utilizes FDA form 1B. Employee was able to pull some employee health forms but could not locate any for current staff working.
24: 0850 (B) (C1, 2, 4) Facility utilizes time as a public health control rather then temperature control for half & half. The time of when the food item was removed from temperature control was not marked or otherwise identified for the half & half. The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control Corrective Actions: The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control. Employee was unsure of when the half & half was removed from temperature control. Employee voluntarily discarded the food, refiled the container and properly marked the time.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Milk
41 °F
Cold Holding
Milk
40 °F
Cold Holding
butternut squash soup
158 °F
Hot Holding
Milk
41 °F
Cold Holding
butternut curry
38 °F
Cold Holding
oatmeal
135 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
chemical
50
Chlorine
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
(0 points)
OUT
1 Person in charge present, demonstrates knowledge, and performs duties.
Violation
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
(0 points)
OUT
3 Management awareness, policy present.
Violation
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.