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47: 1550 Hand-sink, in ware-washing area, noted in need of re-caulking at the sink/wall juncture.
Corrective Actions: Recaulk/Reseal the hand-washing sink back to the adjacent wall.
47: 1100 Noted melted/damaged utensil handles stored on hanging racks as clean and ready for use. Also noted numerous broken/chipped/cracked corners of clear, plastic food storage containers.
Corrective Actions: Remove/Discontinue use of these items as they are no longer smooth and easily cleanable.
48: 1600 Internal surfaces of the dish-machine noted in need of cleaning; observed an accumulation of grime.
Corrective Actions: Clean and maintain clean to ensure the unit is able to spray/reach all surfaces of the utensils/wares placed in the unit for effective cleaning and sanitizing procedures.
49: 1770 (C) The following areas noted in need of cleaning: interior of the hotbox located at the front by the server-area, refrigeration unit gaskets, external surfaces of the dish machine, and dry storage racks.
Corrective Actions: Clean and increase cleaning frequency to maintain these areas clean; Also recommend implementing a facility cleaning schedule.
51: 2350 (ii) Noted the facet assembly at the hand-washing sink, in the ware-washing area, is loose.
Corrective Actions: Recommend repair to avoid complete mal-function of hand-washing sink.
56: 3200 Noted heavy dust accumulation on the walls, ceiling tiles, ceiling sprinkler heads, ceiling vent covers, and overhead light shields throughout the kitchen, storage, preparation and ware-washing areas.
Corrective Actions: Remove dust and maintain areas free of dust by increasing cleaning frequency.
Discussed the following with the person in charge: 1) Recommend prepping smaller quantities of food product and/or less types of food product all at the same time to decrease exposure to the Temperature Danger Zone. Noted the following on a small prep-table all at once: 5 pans of Meatloaf 98F-101F, 1-large pan of turkey 40F, 1 pan of hashbrown casserole 57F, 1 pitcher of corn, 1 pan of melted butter, 1 pan of spiced apples 54F, and fresh biscuits in the nearby mixer. 2) Facility is in immediate need of a Cleaning Schedule, with a space for specific task assignment to a specific employee and a space for supervisor/manager verification of task completion. 3) Noted incomplete HACCP documentation, ensure HACCP procedures are being followed and thoroughly documented for appropriate record-keeping. 4) Location of a previously present hand-washing sink; discussed previous conversion of a hand-sink to a dump sink near the soda dispensing machine near the office door. The concern is that upon entry to the kitchen, the nearest hand-sink may not meet the requirement of being conveniently located. 5) Replace missing floor drain cover for the small, round floor drain in front of the dish machine and spray-sink.
| Description | Temperature | State of Food |
| meatloaf (under preparation) | 101 °F | |
| ham (6-drawer unit) | 34 °F | Cold Holding |
| green beans (hot-well) | 161 °F | Hot Holding |
| shell eggs | 152 °F | Cooking |
| beef, raw | 37 °F | Cold Holding |
| grits (hot-well) | 142 °F | Hot Holding |
| beef, raw (reach in refrigerator) | 38 °F | Cold Holding |
| sweet potato | 181 °F | Cooking |
| mashed potato (hot-well) | 145 °F | Hot Holding |
| meatloaf (under preparation) | 98 °F | |
| ham, steak (hot well) | 178 °F | Hot Holding |
| hashbrown casserole (under preparation) | 57 °F | |
| spiced apples (under preparation) | 54 °F | |
| turkey, sliced (under preparation) | 40 °F | Cold Holding |
| beans (hot-well) | 135 °F | Hot Holding |
| boiled egg (makeline unit) | 37 °F | Cold Holding |
| chicken (hot-well) | 157 °F | Hot Holding |
| sausage (hot-well) | 167 °F | Hot Holding |
| gravy, white (hot-well) | 160 °F | Hot Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| dish machine | high temperature (temp. noted after 2 runs) | Hot water | 162 °F | |||
| sanitizer bucket | chemical | 700 | Lactic Acid |
| Description | Temperature |
| thawbox | 49 °F |
| reach in refrigerator | 38 °F |
| small makeline unit | 38 °F |
| walk in freezer | 14 °F |
| hotbox | 155 °F |
| utensil holder | 139 °F |
| ice-cream scoop, front | 160 °F |