16: 1780 The interior of the ice machine has build-up. Corrective Actions: Clean equipment at the frequency specified by the manufacturer or at a frequency that precludes accumulation of soil or mold.
41: 570 Wiping cloths stored in 0ppm solution. Corrective Actions: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
Additional Comments
Permit renewed.
Food Temperatures
Description
Temperature
State of Food
Black bean soup, MH #7
40 °F
Cold Holding
IR lettuce bagged, MH #5
40 °F
Cold Holding
Stroganoff gravy
158 °F
Reheating
Beef, AltoSham HH
150 °F
Hot Holding
Tuna salad, MH #7
41 °F
Cold Holding
Deli turkey, MH #7
41 °F
Cold Holding
Pulled pork (vol. discard), MH#7
42 °F
Cold Holding
IR 2% milk, MH #5
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Champion dishwasher
High temp
Wash
152 °F
Sani bucket
Chemical
0
Multi quat
Champion dishwasher
High temp
Irreversible registering thermometer
165 °F
Champion dishwasher
High temp
Rinse
185 °F
No records found
Equipment Temperatures
Description
Temperature
AltoSham HH drawers
165 °F
True MH#7
True MH #5
39 °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.
