38: 3270 (1) (2) (4) Observed rodent-like feces in mop room of food facility. Facility does have a pest control program. Corrective Actions: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:
1. Routinely inspecting incoming shipments of food;
2. Routinely inspecting the premises for evidence of pests;
4. Eliminating harborage conditions.
47: 1570 Walk-in freezer door observed not to be closing properly. Corrective Actions: Equipment shall be kept in good repair.
51: 2260 Mop sink observed without backflow prevention on spray hose. Hose was disconnected until a backflow device can be installed. Corrective Actions: Plumbing systems shall be installed to preclude backflow AT EACH POINT OF USE using a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law.
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
Chicken
172 °F
Reheating
Ham sandwich
41 °F
Cold Holding
Ground Beef
28 °F
Cold Holding
Milk
39 °F
Cold Holding
Chocolate milk
34 °F
Cold Holding
Milk
37 °F
Cold Holding
Tomatoes
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
200
Quaternary Ammonia
78 °F
Sanitizer Bucket
Chemical
200
Quaternary Ammonia
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.
