49: 1800 Shelving in walk-in refrigerator observed with an accumulation of residue and are in need of cleaning. Corrective Actions: Non-food contact surfaces of equipment shall be cleaned at a frequency to preclude accumulation of soil residue.
55: 2810 Ceiling throughout facility is not made of a smooth and easily cleanable surface. Corrective Actions: Ceilings must be smooth and easily cleanable.
Additional Comments
Report has been discussed with the Person in Charge. A copy of the report has been provided.
Food Temperatures
Description
Temperature
State of Food
Milk
41 °F
Cold Holding
Ham
37 °F
Cold Holding
Lettuce
36 °F
Cold Holding
Milk
38 °F
Cold Holding
Cheese
40 °F
Cold Holding
Milk
40 °F
Cold Holding
Yogurt
30 °F
Cold Holding
Yogurt
32 °F
Cold Holding
Hamburger
170 °F
Hot Holding
Yogurt
33 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish Machine
High Temperature
160 °F
3-Compartment Sink
Chemical
1875
Sink & Surface Cleaner
Lactic Acid
70 °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.