39: 690 Food was being held in nonfood grade containers
Corrective Actions: Food shall be protected from contamination that may result from a factor or source not specified. Replace the nonfood grade/homestyle containers with NSF/Ansi food grade containers
47: 1150 The clean dish rack was rusted and chipping.
Corrective Actions: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
54: 2640 The outside dumpster was not closed to prevent pest, and debris from getting in or out.
Corrective Actions: A. Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.
Additional Comments
The following information was discussed with the person in charge: 1. This is a routine inspection. 2. All alleged violations and corrective actions were discussed with the Person In Charge (PIC). 3. The Employee Health Policy and Vomit and Diarrhea clean up procedure that was provided during the last inspection was onsite, visually confirmed. 4. Ensure that food is kept at least 6inches above the floor 5. Personal items should be kept away from the food prep area or below.
Food Temperatures
Description
Temperature
State of Food
milk
35 °F
Cold Holding
shredded cheese
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
hand sink
111 °F
Hoshizaki reach in cooler
24 °F
bathroom hand sink
109 °F
3 compartment sink
117 °F
hoshizaki reach in freezer
36 °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.