49: 1800 Observed that the ceiling fans and the tops of the covection oven require cleaning. Corrective Actions: Ensure that the non-food contact surfaces are cleaned.
51: 2350 (ii) Observed that the faucet is leaking on the front prep line. Corrective Actions: Repair the facuet to ensure that it is in working order.
55: 3180 The following physical facilties require cleaning: air vent covers in dish room, walls in dish room, cobwebs in dish room, air vent covers in restroom, air vent covers in the locker room, and the air vent covers in the walk in cooler. Observed stained ceiling tiles in the restroom. Corrective Actions: Ensure that the physical facilities are cleaned as often as needed.
55: 3170 Observed broken wall tiles in the dish room area. Corrective Actions: Repair the tiles.
56: 3200 Observed that the hood vents require cleaning. Corrective Actions: Ensure that the hood vents are cleaned.
Additional Comments
Discussed with the person in charge: 1. temperatures 2. general maintenance
Observed pasta reheated to 195'F
Food Temperatures
Description
Temperature
State of Food
Chocolate milk - line 4
40.3 °F
Cold Holding
Chicken patty
197 °F
Reheating
Strawberry milk
39.4 °F
Cold Holding
Chicken patty
161 °F
Reheating
Cut lettuce
52 °F
Cooling
Chocolate milk - walk in
41 °F
Cold Holding
Pasta
197 °F
Reheating
Bean salad
43 °F
Cooling
1% milk - line 1
39 °F
Cold Holding
Chocolate milk - line 2
39 °F
Cold Holding
Yogurt - walk in
39.9 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Jackson
hot water
186
3-compartment sink
300
P & G Quaternary
quaternary
81 °F
No records found
Equipment Temperatures
Description
Temperature
Milk box - line 4
36.7 °F
Milk box - line 1
38 °F
Hot box - line 3
154 °F
Hot box - line 2
156 °F
Milk box - Line 3
35.4 °F
Walk in freezer
-11 °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.
