10: 2310 Observed a food employee dump a container of white milk in the handwashing sink. EHS explained to the food employee handwashing sinks are to be used for handwashing only. Handsink was cleaned out. Corrective Actions: A handwashing sink shall not be used for purposes other than handwashing.
Additional Comments
Discussed with the person in charge: 1. Updates to the regulations 2. Hair restraints 3. Remove dead bugs from lightshields 4. Gap at the bottom of the backdoor
Food Temperatures
Description
Temperature
State of Food
shredded chese
41 °F
Cold Holding
steamed broccoli
38 °F
Cold Holding
strawberry milk
41 °F
Cold Holding
shredded romaine lettuce
41 °F
Cold Holding
hard boiled egg
41 °F
Cold Holding
cheese stick
41 °F
Cold Holding
chocolate milk
41 °F
Cold Holding
yogurt parfait
37 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
wiping cloth bucket
chemical
200
quaternary ammonium
97 °F
No records found
Equipment Temperatures
Description
Temperature
milk cooler
41 °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.