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
Yogurt-ST-RIC A
38 °F
Cold Holding
Sliced Cheese-IT-WIC
37 °F
Cold Holding
Deli Sliced Ham-ST-WIC
37 °F
Cold Holding
Chocolate Milk-ST-Milk Box B
39 °F
Cold Holding
Hard Boiled Eggs-ST-WIC
37 °F
Cold Holding
Strawberry Milk-ST-Milk Box B
38 °F
Cold Holding
Salad-ST-RIC B
40 °F
Cold Holding
Hamburger-IT
157 °F
Reheating
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
chemical
700
Sink & Surface
Dodecylbenzenesulfonic Acid
92 °F
No records found
Equipment Temperatures
Description
Temperature
Walk in Cooler
38 °F
Hot Holding A
167 °F
Hot Holding B
160 °F
Milk Box B
36 °F
Reach in Cooler B
38 °F
Milk Box A
36 °F
Reach in Cooler A
37 °F
Walk in Freezer
9 °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.