Abbreviations: WIC - walk in cooler; RIC - reach in cooler; WIF - walk in freezer; RIF - reach in freezer; HH - hot holding; CH - cold holding; ST - surface temperature; IT - internal temperature; ppm - parts per million; PHF - potentially hazardous foods; TCS - temperature controlled for safety; UCRIC - under counter reach in cooler
Food Temperatures
Description
Temperature
State of Food
Cooked Diced Chicken-IT-WIC
35 °F
Cold Holding
Chocolate Milk-ST-WIC
36 °F
Cold Holding
Deli Sliced Turkey-IT-WIC
36 °F
Cold Holding
1% Milk-ST-Milk Box A
40 °F
Cold Holding
Salad-IT-Line RIC
41 °F
Cold Holding
Chocolate Milk-ST-Milk Box B
37 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
dish machine
thermal
161
189 °F
3 compartment sink
chemical
200
J-512
quaternary ammnoium
87 °F
No records found
Equipment Temperatures
Description
Temperature
Line Hot Holding
173 °F
Reach in Freezer 1
7 °F
Milk Box A
39 °F
Milk Box B
37 °F
Reach in Freezer 2
-1 °F
Line Reach in Cooler
36 °F
Walk in Cooler
37 °F
Walk in Freezer
-2 °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.
