Discussed with the person in charge: 1. facility has brought in new equipment without Health Department approval 2. No food preparation observed during this inspection
Food Temperatures
Description
Temperature
State of Food
Chocolate milk
38.8 °F
Cold Holding
Yogurt
39.3 °F
Cold Holding
1% milk
41 °F
Cold Holding
Turkey
39.9 °F
Cold Holding
Chocolate milk
33.2 °F
Cold Holding
Chicken tenders
30.9 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-compartment sink
400
P & G Quaternary
bleach
86 °F
Jackson
hot water
169.7
No records found
Equipment Temperatures
Description
Temperature
Hot box - line A
135 °F
Milk box - line B
33.8 °F
Reach in cooler
35 °F
Hot box - line B
140 °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.