10: 3030 There are no paper towels at the hand sink (by the three compartment sink) to dry hands. There must be paper towels available at hand sink for proper hand drying at all times.
Corrective Actions: Employee placed paper towels at hand sink to dry hands.
15: 470 Observed raw shell eggs at the same drawer next to ready to eat food (scrambled egg and liquid eggs) in cooler. Prevent potential cross contamination by not storing raw animal foods on the same drawer as the ready to eat foods.
Corrective Actions: Store raw animal foods in a manner that prevents cross contamination. Employee relocated food to protect from cross contamination.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
burrito
40 °F
Cold Holding
sausage patty
178 °F
Cooking
raw shell eggs
41 °F
Cold Holding
cut lettuce
40 °F
Cold Holding
milk
39 °F
Cold Holding
steak
182 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
Mechanical
300
Quaternary Ammonium
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.
