48: 1610 Employee observed to be operating the warewashing machine with the temperature gauges reading 140 degrees F (wash) and 120 degrees F (rinse) and having to push trays through the unit. Corrective Actions: A warewashing machine shall be operated in accordance with the manufacturer's data plate. A booster heater was engaged and the unit produced a wash temperature of 160 degrees F and a rinse temperature of 190 degrees F. The thermolabel turned black indicating a surface temperature of 160 degrees F and proper sanitizing. All equipment previously run was re-run through the warewashing machine. A work order has been placed to have the conveyor belt evaluated and repaired/replaced as necessary.
Additional Comments
A work order has already been placed to have the conveyor belt for the warewashing machine evaluated and repaired/replaced as necessary. Reminder: Wait until the temperature gauges reach the proper temperatures (for wash, 160 degrees F and rinse, 180 degrees F) before running equipment through. Turn on booster heater as necessary to obtain these required temperatures.
Food Temperatures
Description
Temperature
State of Food
meat pizza in Hobart HH unit #1
144 °F
Hot Holding
cut lettuce salad w/ tomato in Hobart 4 door refrigerator
39 °F
Cold Holding
chocolate milk in milk cooler
41 °F
Cold Holding
sour cream in walk-in cooler
37 °F
Cold Holding
stuffed green pepper (with rice, corn, beans) in Hobart 2 door HH unit #1
149 °F
Hot Holding
1% milk in walk-in cooler
40 °F
Cold Holding
cheese pizza in Hobart 2 door HH unit #2
156 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Hobart
heat
yes, turned black
160 °F
No records found
Equipment Temperatures
Description
Temperature
Hobart 2 door HH unit #2
180 °F
Traulsen 1 door refrigerator, fruit only
37 °F
walk-in freezer, items frozen solid
38 °F
Hobart 4 door refrigerator
38 °F
Hobart 1 door HH unit, empty
180 °F
Hobart 2 door HH unit #1
180 °F
walk-in cooler
35 °F
milk cooler, open, temperature gauge not registering
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.