The purpose of today's visit was to conduct a routine inspection of the establishment. This inspection was conducted during breakfast hours announced in advance.
Food Temperatures
Description
Temperature
State of Food
Assembled Burritos (~20 minutes)
61 °F
Cooling
Sliced Tomatoes
41 °F
Cold Holding
ground beef
37 °F
Cold Holding
Steak
152 °F
Hot Holding
Raw Shell Eggs
40 °F
Cold Holding
Sauteed Onions
157 °F
Hot Holding
milkshake mix
36 °F
Cold Holding
Burrito mix
39 °F
Cold Holding
Cooked Eggs
154 °F
Hot Holding
milk 40, 41
39 °F
Cold Holding
Canadian Bacon
36 °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 solid sense sanitizer
Quat
121 °F
Ecolab Model: Kay QSR TSC 1PH-60HZ
Chemical
150
bleach
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.
