There was violation observed during this inspection today. This was also a follow up from previous inspection. All the violations observed during the inspection on October 25, 2022, were observed corrected.
Food Temperatures
Description
Temperature
State of Food
1 % low fat milk @ milk cooler 1
39 °F
Cold Holding
Mixed cheese @ walk in cooler
40 °F
Cold Holding
1 % low fat milk @ milk cooler 2
39 °F
Cold Holding
Cut watermelon @ walk in cooler
39 °F
Cold Holding
Mozzerella cheese @ walk in cooler
38 °F
Cold Holding
Corn dog @ walk in cooler
39 °F
Cold Holding
1 % low fat milk @ walk in cooler
39 °F
Cold Holding
Fat free milk @ milk cooler 2
39 °F
Cold Holding
Fat free milk @ milk cooler 1
38 °F
Cold Holding
Cheddar cheese @ walk in cooler
39 °F
Cold Holding
Cooked chicken nuggets @ warmer
154 °F
Hot Holding
Strawberry banana yogurt @ walk in cooler
39 °F
Cold Holding
Cooked hamburgers @ warmer
145 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Hobart
Heat
160
160 °F
No records found
Equipment Temperatures
Description
Temperature
Reach in cooler prep
39 °F
Handwashing sink on the right
114 °F
Warming cabinet 2 on the right in the kitchen
179 °F
Milk cooler 1
38 °F
Milk cooler 2
39 °F
Reach in cooler
36 °F
Employees restroom
119 °F
walk in cooler
35 °F
3 compartment sink
114 °F
Walk in freezer
3 °F
Warming cabinet 1 on the left
181 °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.
