47: 1570 Obsered that the ice machine and steamer are not working. Corrective Actions: Ensure that the equipment is maintained in working order.
51: 2200 Observed that the back flow preventer is missing on the hose in the dish room area. Corrective Actions: Ensure that the back flow preventer is installed.
55: 3180 Observed that the air vent cover in the dry storage room and the wall in the dish room require cleaning. Corrective Actions: Ensure that the items are cleaned as often as needed.
Additional Comments
Discussed with the person in charge: 1. proper test strips for quaternary sanitizer 2. bodily fluid and employee health documents observed
Food Temperatures
Description
Temperature
State of Food
Cut lettuce
40 °F
Cold Holding
Chocolate milk
37.8 °F
Cold Holding
Chocolate milk
39.2 °F
Cold Holding
Yogurt
40 °F
Cold Holding
1%
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Wiping Cloth bucket
150
P & G Quaternary
68
Jackson
160.4
Hot water
160 °F
No records found
Equipment Temperatures
Description
Temperature
Hot box
168 °F
Reach in cooler
38 °F
Milk box
33.3 °F
Walk in freezer
-4 °F
Hot box
144 °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.
