10: 3045 Observed: Handsink in bar (corner) does not have signage instructing employees to wash hands. Corrective Actions: Provide signage instructing employees to wash hands.
15: 470 Observed: Raw animal products (red meat) stored above containers of ready-to-eat food items (dips, etc.). Corrective Actions: Store raw animal foods below ready-to-eat food. PIC rearranged stated items to keep raw animal foods below ready-to-eat foods. Corrected at inspection
16: 1890 Observed: Low temperature dish machine in kitchen measured
0 ppm chlorine and 155F water temperature. Corrective Actions: Chlorine level should be 50-100 ppm. Temperature should be approximately 120F. Maintain/repair dish machine to reache these levels/temps. Meanwhile use the 3 compartment sink to wash, rinse and sanitize.
23: 830 Observed: Numerous items do not have date marks, labels (gyro, pasta) in cook line refrigerator. Corrective Actions: If holding TCS (time/temperature control for safety) prepped items/items removed from packaging, a date mark needs to be affixed to store container/outer packaging: seven days from the date prepped or removed from (original) packaging.
48: 1530 Observed: The test strips to test quaternary ammonia have expired. Corrective Actions: Obtain test strips that have not expired.
Additional Comments
Notes: 1. Maintain all dry storage foods off floor (salt, potatoes) 2. Maintain working dish cloths in sanitizer solution 3.All cooked to order items (raw animal protein) need asterisk * on menu. 4. Environmenta Health specialist will provide cooling broachure at follow-up visit. 5. Dumpster area has litter around the periphery.
Temperatures are great.
Thank you for renewing your permit.
.
Food Temperatures
Description
Temperature
State of Food
sausage (pizza line)
41 °F
Cold Holding
lettuce, cut, 41F
40 °F
Cold Holding
mashed potatoes
30 °F
Cold Holding
crabcake mixture
41 °F
Cold Holding
tomatoes, cut
41 °F
Cold Holding
penne pasta
42 °F
Cold Holding
house dressing
41 °F
Cold Holding
spicy feta
40 °F
Cold Holding
cooked noodles
38 °F
Cold Holding
gyro meat
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
sanitizer bucket
chemical
200
quaternary ammonia
Low temperature dishmachine
chemical
0
chlorine
155 °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.
