10: 3030 No hand drying provisions were provided at the handwashing sink. Corrective Actions: Hand drying devices such as individual disposable paper towels or heated air hand drying device must be provided at all hand washing sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials.
16: 1780 The food-contact surface of the interior of the ice machine is not cleaned at an appropriate frequency. Corrective Actions: Surfaces of utensils and equipment contacting food that is NOT temperature control for safety food such as ice bins, enclosed components of equipment such as ice makers, and water vending equipment should be cleaned and sanitized at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
44: 1960 Sanitized dishes are drying on top of a towel on top of the drain board. Corrective Actions: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Remove towel so that no microbes can be passed between clean sets of dishes.
48: 1840 Carbon buildup is present on the baking sheets. Corrective Actions: Scrap or rough clean utensils to remove food particle accumulation.
Additional Comments
Permit renewed. Main reach-in cooler is under repair. Request up-to-date QT-40 strips from your chemical supplier. The left side of the display case if not cold holding at 41F or lower, keep perishable items to the right.
Food Temperatures
Description
Temperature
State of Food
IR lettuce bag, closet
33 °F
Cold Holding
Cut lettuce, prep table
40 °F
Cold Holding
Precooked ground beef, prep table
41 °F
Cold Holding
IR shake mix, drink RIC
40 °F
Cold Holding
Deli ham, prep table
37 °F
Cold Holding
Diced tomato, prep table
37 °F
Cold Holding
IR ranch, cold drawers
37 °F
Cold Holding
IR yogurt, display case right side
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Sani bucket by oven
Chemical
150
Multi quat
No records found
Equipment Temperatures
Description
Temperature
Closet lowboy
36 °F
Cold drawers
40 °F
Prep table
Norlake RIC drinks
38 °F
Display case
34 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
NA
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.
