The purpose of today's visit was to conduct a routine inspection of the establishment. PIC signature on email file. Please clean behind oven/grilling area. Bar area is under renovation in the front of house area. Front bar temp. closed.
Food Temperatures
Description
Temperature
State of Food
Steamed Corn
34 °F
Cold Holding
Raw Chicken
38 °F
Cold Holding
Shredded Romaine Lettuce
39 °F
Cold Holding
Blue Cheese
40 °F
Cold Holding
Shredded Cheddar Cheese
40 °F
Cold Holding
Sliced Tomatoes
39 °F
Cold Holding
Raw Cod
37 °F
Cold Holding
Ground Beef
31 °F
Cold Holding
Pepperoni
41 °F
Cold Holding
French Fries (state of thawing)
33 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Ecolab EC44HH-LW
Chemical
200
Bleach
155 °F
Chemical
704
Sink and Surface sanitizer (backup)
Lactic Acid
3 Vat Sink
Chemical
704
Sink and Surface sanitizer
Lactic Acid
110 °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.
