10: 3030 There were no disposable hand towels available for hand drying at the bar hand sink area. Provide disposable hand towels for hand drying. Employee provided hand towels. Corrected. Corrective Actions: Provide disposable hand towels for hand drying. Employee provided hand towels. Corrected.
16: 1890 Dishmachine in kitchen is not delivering sanitizer. Maintain dish machine to provide 50 - 100 ppm chlorine to effectively sanitize wares. Person in charge contacted servicing company to make necessary repairs. In the meantime wash, rinse and sanitize in the three compartment sink. Follow up item. Corrective Actions: Maintain dish machine to provide 50 - 100 ppm chlorine to effectively sanitize wares. Person in charge contacted servicing company to make necessary repairs. In the meantime wash, rinse and sanitize in the three compartment sink. Follow up item.
37: 480 Bulk flour, sugar are not labeled with common name. Flour, sugar, in bulk need to be labeled so that these food items can be identified properly. Corrective Actions: Flour, sugar, in bulk need to be labeled with common so that these not easily identifiable food items can be identified properly.
Additional Comments
Notes: Each foodhandling employee needs to have been trained in the signs and symptms of foodborne illness using the employee health policy 1B form.
Maintain all hot held food items at a minimum of 135F.
Provide at least one closed trash cans in the public/employee restrooms..
Food Temperatures
Description
Temperature
State of Food
ceviche (shrimp)
42 °F
Cold Holding
New England Clam Chowder
149 °F
Hot Holding
jambalaya
42 °F
Cold Holding
cole slaw mix (2 hours)
54 °F
Cooling
tomato, cut, prep table
41 °F
Cold Holding
honey butter (1 hour)
56 °F
Cooling
au jus
187 °F
Hot Holding
crab dip
42 °F
Cold Holding
unsalted butter
43 °F
Cooling
mashed potatoes
162 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
lower bar low temperature dish machine
chemical
50
chlorine
115 °F
upper bar low temperature dish machine
chemical
100
chlorine
121 °F
kitchen (main) low temperature dish machine
chemical
chlorine
131 °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
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.
