5: 255 Person in charge was unable to provide written procedures for clean-up of vomiting and diarrheal events. A copy was provided to the person in charge. Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrheal events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomting or diarrheal event.
16: 1780 (E) Observed the interior of the ice machine soiled. Corrective Actions: surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:
At a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. To include equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment.
47: 1570 Observed a wiping cloth and bucket inside of the reach-in freezer next to the ice cream machine. The unit was still maintaining proper temperature. The person in charge advised it was to keep the water from ice build-up from accumulating in the unit. Person in charge will call for the unit to be serviced. Corrective Actions: Maintain equipment in a state of repair that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
49: 1800 Observed the gaskets of the reach-in coolers, freezers, and ice cream machines soiled. Corrective Actions: Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Additional Comments
Discussed keeping all equipment in good condition. QR code was provided to the person in charge.
Food Temperatures
Description
Temperature
State of Food
Hot dogs (Walk-in cooler)
38 °F
Cold Holding
1% chocolate milk (drink cooler)
39 °F
Cold Holding
Ice cream mix (1 spout machine)
33 °F
Cold Holding
1% milk (drink cooler)
37 °F
Cold Holding
Chocolate ice cream mix (3 spout machine)
37 °F
Cold Holding
2% Milk (Walk-in cooler)
38 °F
Cold Holding
Ice cream mix (Walk-in cooler)
39 °F
Cold Holding
2% milk (reach-in freezer)
33 °F
Cold Holding
Sliced American cheese (walk-in cooler)
37 °F
Cold Holding
Shredded cheese (prep cooler)
41 °F
Cold Holding
Shredded lettuce (prep cooler)
41 °F
Cold Holding
Hot dogs (prep cooler)
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Wiping cloth bucket
Chemical
300
Kay Click San
Quaternary Ammonium
95 °F
No records found
Equipment Temperatures
Description
Temperature
Walk-in freezer
2 °F
Reach-in cooler
36 °F
Walk-in cooler
41 °F
Reach-in freezer
28 °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
OUT
5 Procedures for responding to vomiting and diarrheal events
COSViolation
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.
