10: 3030 No hand drying provisions were provided at the handwashing sink in the hand sink near the mop sink. 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
10: 3020 Observed that hand soap was not provided at the front prep area handwashing sink. Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
44: 2000 (A) (B) (D) Clean equipment/utensils (ice scoop) was found stored on top of the ice machine. Corrective Actions: Cleaned equipment and utensils and laundered linens shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; and (3) At least 6 inches above the floor. Clean equipment and utentsils shall be stored: 1) In a self-draining position that allows air drying; and 2) Covered or inverted.
48: 1530 There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration. Corrective Actions: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
55: 2820 Observed that inventory items and unused equipment unnecessary to the operation or maintenance of the establishment are being stored directly on the floor. Corrective Actions: Remove unnecessary items, including equipment which is no longer in use, from the premises and store inventory 6' above the floor to allow for regular and effective cleaning and to prevent harborage conditions.
Additional Comments
All alleged violations and corrections were discussed with the Certified Food Protection Manager (CFPM)
Food Temperatures
Description
Temperature
State of Food
Whole Milk @ reach in cooler
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
Water @ 3 Vat sink
116 °F
Water @ hand sink
106 °F
Reach in cooler
36 °F
Reach in cooler prep
38 °F
Reach in cooler bar
40 °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.
