A front counter employee with shoulder length hair was observed in both the front and back portions of the restaurant with hair that is not restrained. Hair restraints are not required for front counter staff, but must have hair restraints in food prep areas and when handling foods that have not been packaged. Keep hair restrained if employees will be moving through food production areas. Person in charge (PIC) had employee restrain hair.
Food Temperatures
Description
Temperature
State of Food
Prepped Salad
62 °F
Cooling
Chicken Wrap
51 °F
Cooling
Cut lettuce
50 °F
Cooling
Cut tomato
39 °F
Cold Holding
Mac N Cheese
164 °F
Hot Holding
Chicken Breast
197 °F
Cooking
Chicken Filet - Grilled
39 °F
Cold Holding
Fruit Salad
39 °F
Cold Holding
Chicken Nuggets
178 °F
Hot Holding
Mac N Cheese - Cooler
39 °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
162 °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.
