10: 3030 No disposable towels were provided at the hand washing lavatory in the service line area. Corrective Actions: Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
41: 570 Wet wiping cloth buckets improperly stored. Corrective Actions: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
51: 2350 (ii) The handwashing sink basin at the service line is slow to drain. Corrective Actions: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the drain equipment so that wastewater drains immediately from a hand sink.
55: 3220 Wet mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies. Corrective Actions: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
Additional Comments
All alleged violations and corrective actions were discussed with the person in charge.
Food Temperatures
Description
Temperature
State of Food
Milk 1% @ Milk cooler left
41 °F
Cold Holding
Chicken Nugget commercially processed @ service line
166 °F
Hot Holding
Pizza @ service line
170 °F
Hot Holding
Turkey sandwich @ Reach in cooler
41 °F
Cold Holding
Chocolate milk nonfat @ milk cooler right
41 °F
Cold Holding
Sliced cheese @ Walk in cooler
41 °F
Cold Holding
Pizza slice @ Reach in Warmer
151 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Hobart CL44E NADV
Heat
Temp Thermo label
160 °F
No records found
Equipment Temperatures
Description
Temperature
Milk Cooler left
26 °F
Reach in cooler back
29 °F
Reach in warmer left
205 °F
Water @ hand sink
104 °F
Walk in cooler
27 °F
Water @ 3 Vat sink w/25 ppm chlorine
128 °F
Reach in warmer right
203 °F
Reach in cooler middle
38 °F
Reach in cooler right
39 °F
Milk Cooler right
16 °F
Reach in Cooler left
34 °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.
