10: 3030 No hand drying provision was available at the hand sink within the dish washing room. All hand sinks that are utilized by employees must be equipped with a hand drying provision. Provide/refill paper towel dispenser. Corrective Actions: All hand sinks that are utilized by employees must be equipped with a hand drying provision. Provide/refill paper towel dispenser.
10: 3020 No hand soap was located at the hand sink within the dish washing room. All hand sinks must be equipped with a cleanser to properly wash hands. Provide a cleanser. Corrective Actions: All hand sinks must be equipped with a cleanser to properly wash hands. Provide a cleanser.
33: 810 EHS observed lamb chops, beef tenderloin and flank steak that had recently been prepared (cooked) cooling in a reach-in cooler and covered at 83F, 72F, and 74F. When cooling foods, they should remain uncovered during the cooling process to ensure proper transfer of heat and then covered once the cooling process is complete to protect against sources of contamination. PIC uncovered the cooling meats. Corrective Actions: When cooling foods, they should remain uncovered during the cooling process to ensure proper transfer of heat and then covered once the cooling process is complete to protect against sources of contamination. PIC uncovered the cooling meats.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Lamb Chops
72 °F
Cooling
Cooked Potatoes
159 °F
Hot Holding
Mixed Cheese
40 °F
Cold Holding
Beef Tenderloin
74 °F
Cooling
Hamburgers (Receiving)
37 °F
Cold Holding
Cut tomatoes
41 °F
Cold Holding
Flank Steak (Receiving)
40 °F
Cold Holding
Flank Steak
83 °F
Cooling
Milk
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
High Temp Dish machine
Temperature
175.5 °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.
