19: 760 The Nacho cheese was not reheated to a sufficient temperature within two hours to eliminate pathogenic bacteria. Corrective Actions: Reheat commercially processed RTE food for hot holding to 135°F or above in two hours.
56: 2890 Ceiling light bulbs observed not being shielded. Corrective Actions: Shield or replace light bulb with a coated or shatter-resistant bulb.
Additional Comments
The hood is in need of a cleaning.
Food Temperatures
Description
Temperature
State of Food
nacho cheese after 2 hrs
120 °F
Reheating
beef patty
41 °F
Cold Holding
lamb patty
40 °F
Cold Holding
fried chicken
133 °F
Hot Holding
veggie patty
40 °F
Cold Holding
mushroom
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
Chemical
100
Chlorine
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.