55: #55 - 12VAC5-421-3300: Premises shall be maintained free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.
O: Dish machine is nonfunctional. All equipment and kitchenware is being washed, rinsed, and sanitized at the 3-bay sink. Corrective Actions: Repair, replace, or remove the broken dish machine.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
tuna salad cup
41 °F
Cold Holding
sausage on line
163 °F
Hot Holding
sliced provolone cheese
41 °F
Cold Holding
milk
33.6 °F
Cold Holding
sausage on line
186 °F
Hot Holding
milk
36.4 °F
Cold Holding
American cheese
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
sanitizer bucket
chemical
100
bleach
No records found
Equipment Temperatures
Description
Temperature
Delfield 3 door RIC
38 °F
WIF
2 °F
Bev Air 2 door RIC
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.
