27: 350 The facility does not have test strips to monitor the concentration of the veggie wash. Corrective Actions: Test strips to monitor the amounts of wash as an additive must be provided if a veggie wash will be used. DO not use the veggie wash until test strips can be attained.
43: 550 EHS observed single use paper containers without handles being used as utensils at the salad station. Corrective Actions: Dispensing utensils shall have handles and be stored with the handles above the top of the food and within the container. Person in charge removed the single use paper cartons.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Cut melon
40 °F
Cold Holding
Chicken Filet
187 °F
Cooking
Grilled Nuggets
145 °F
Hot Holding
Mac n cheese
46 °F
Cooling
Chicken Nuggets
163 °F
Hot Holding
Cut tomato
40 °F
Cold Holding
Cut lettuce
44 °F
Cooling
Mac n cheese
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
High Temp Dishmachine
Temperature
162.4 °F
3 Basin Sink
Chemical
200
Quat
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.
