47: 1550 Observed hand-sink in need of re-caulking at the sink/wall juncture. Corrective Actions: Place a line of caulk to seal the sink/wall juncture to prevent water and food debris from getting between the sink and the wall.
51: 2350 (ii) Observed piping behind the high-temperature dish machine actively leaking when machine is in use. Corrective Actions: Recommend contacting your dish-machine service provider to address the leaking pipes.
Additional Comments
Facility uses Lactic Acid as a sanitizer; appropriate test strips were present.
Health permit Issued.
Food Temperatures
Description
Temperature
State of Food
pepperoni, small makeline unit
36 °F
Cold Holding
corn, hot bar
142 °F
Hot Holding
gravy
174 °F
Hot Holding
pizza red sauce, small makeline unit
38 °F
Cold Holding
green beans
154 °F
Hot Holding
seafood slaw, walk in refrigerator
36 °F
Cold Holding
chicken, fried, Fryer unit
200 °F
Cooking
cheddar broccoli soup, stove
172 °F
Reheating
sweet potato, hot bar
160 °F
Hot Holding
Eggs, boiled and chopped, walk in freezer
37 °F
Cold Holding
chicken livers, raw, reach in refrigerator
37 °F
Cold Holding
chicken, raw chest refrigerator
40 °F
Cold Holding
shell eggs, raw (ambient), walk in refrigerator
29 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dishwashing machine
High Temperature
Hot water
161 °F
3-compartment sink
chemical
700
Lactic Acid
No records found
Equipment Temperatures
Description
Temperature
reach in refrigerator
38 °F
reach in refrigerator -Bakery
38 °F
reach in refrigerator
35 °F
reach in refrigerator
39 °F
walk in freezer
7 °F
walk in refrigerator
35 °F
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.
