47: 0960 (1) The grocery bags use to store food items may imparts colors, odors, or tastes to food. Corrective Actions: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
55: 3170 The ceiling light fixture is broken, and the walk-in freezer has Ice buildup "dripping" to a freezer container and floor. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
Additional Comments
All alleged violations and corrections were discussed with the Certified Food Protection Mananger.
Food Temperatures
Description
Temperature
State of Food
Milk 1% - Walk- in cooler
39 °F
Cold Holding
Cheese - Walk- in cooler
39 °F
Cold Holding
Packaged cut lettuces - Walk- in cooler
39 °F
Cold Holding
Chocolate Fat free milk - Walk- in cooler
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Hobbart CL44NADV
Heat
=> 160
No records found
Equipment Temperatures
Description
Temperature
Walk- in cooler
38 °F
Hot water - Line 3 - Steam table
200 °F
Walk- in freezer
19 °F
Delfield hot holding unit - Line 1
212 °F
Delfield cold holding unit - Line 2
40 °F
Delfield cold holding unit - Line 1
34 °F
Hot water - Line 1 - Steam table
179 °F
Hot water - Line 2 - Steam table
174 °F
Delfield cold holding unit - Line 3
34 °F
Delfield hot holding unit - Line 2
206 °F
Delfield cold holding unit - Line 4
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.
