15: Observed: Raw shell eggs, mixed, stored above pickle bucket. Store raw animal foods (mixed shell egg mixture) below or separatefrom ready-to-eat food. Corrective Actions: Store raw animal foods (mixed shell egg mixture) below or separatefrom ready-to-eat food.
28: 3490 Employees' personal care items are not stored in suitable facilities. Several personal care items are stored above packaged foods. All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles. Corrective Actions: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles. Person-in charge relocated said personal items to a suitable location.
Additional Comments
Good handwashing observed. Hang mop(s) to air dry to prevent growth of bacteria. Environmental Health Specialist reviewed cooling procedures (eg. keep food unvcovered while cooling to facilitate optimal cooling) Consumer advisory is available on online menu.
Food Temperatures
Description
Temperature
State of Food
tomato, cut
42 °F
Cold Holding
chicken, breaded
15 °F
Cold Holding
hot dog
-4.4 °F
Cold Holding
tomato, cut
42 °F
Cold Holding
turkey, sliced
41 °F
Cold Holding
onions, pickled
42 °F
Cold Holding
corn salsa
37 °F
Cold Holding
macaroni, walk-in
76 °F
Cooling
milk
42 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compatment sink
chemical
200
quaternary ammonia
130 °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.