47: 1570 Observed the following equipment in poor repair :
1. The clothing dryer inside the kitchen is heavily rusted on top.
Through discussion with the person in charge the kitchen staff does not use the dryer only the maintenence deparment.
2. Hood vent filters have gaps Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements . Unused or non-functioning equipment shall be removed from the premises.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
55: 3170 Observed the following phsical facilities in disrepair:
1. Tiles under the three comparment sink are lose and rusted
2. Ceiling tiles throughout the facility have gaps
3. Air vent by the prep table has a hole
Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
Additional Comments
Discussed the following with the person in charge: 1.Interior of the ice machine 2. Hair restraints
Food Temperatures
Description
Temperature
State of Food
Milk 1%--WIC-ST
38 °F
Cold Holding
Liquid eggs-WIC-IT
36 °F
Cold Holding
Deli turkey-RIC-IT
39 °F
Cold Holding
Shredded cheedar cheese-WIC-IT
37 °F
Cold Holding
Boiled eggs-WIC-IT
39 °F
Cold Holding
Cheese sauce
145 °F
Hot Holding
Premade salad-RIC-IT
41 °F
Cold Holding
Cheese sticks-RIC-IT
40 °F
Cold Holding
yogurt-WIC-ST
37 °F
Cold Holding
Precooked ground beef
180 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Wiping bucket
Chemical
300
J-512 Sanitizer
Quat
70 °F
No records found
Equipment Temperatures
Description
Temperature
Walk-in freezer
-2 °F
Walk-in cooler
40 °F
2Door reach-in cooler
39 °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.
