15: 0580 (A) Observed gloved food employee open the prep unit doors and then proceed to handle a toasted hamburger bun. The food employee discarded hamburger bun. The food employee removed gloves and washed hands before returning to work. (Corrected) Corrective Actions: A. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
41: 570 Observed wet wiping cloths on the prep unit, Blizzard station, and beverage dispenser. During the inspection, the wet wipes were placed in a sanitizer. (Corrected) Corrective Actions: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified.
45: 2020 (A)(B)(C) Observed the disposable small red spoons being stored in a container with the lip-contact surface touching the handle. During the inspection, the spoons were arranged so that lip contact surface did not touch handle. (Corrected) Corrective Actions: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented.
56: 3140 Observed personal items (purse, scarf) being stored on the top shelf of the dry food storage rack and a cell phone and hand sanitizer bottle on the shelf with the food wrapping paper. During the inspection, the personal items were relocated. (Corrected) Corrective Actions: Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service and single-use articles can not occur.
Additional Comments
The following were discussed with the person in charge: 1. Ice machine. 2. Cleaning, rinsing, and sanitizing of the Blizzard machine.
Food Temperatures
Description
Temperature
State of Food
chicken strip
196 °F
Cooking
chocolate milk
39 °F
Cold Holding
ice cream mix (surface temperature)
41 °F
Cold Holding
sliced tomatoes
39 °F
Cold Holding
hot dog
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
chemical
400
Quaternary ammonium
75 °F
No records found
Equipment Temperatures
Description
Temperature
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.
