16: 1780 (E) Observed the inside of the ice machine soiled. There is a note on the machine stating that it is due for cleaning 11/30/23, today. Corrective Actions: Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
Additional Comments
Facility does not cook from raw.
Food Temperatures
Description
Temperature
State of Food
Sliced American cheese (reach-in cooler #1)
35 °F
Cold Holding
Fat free chocolate milk (milk reach-in cooler)
36 °F
Cold Holding
Yogurt (reach-in cooler #2)
37 °F
Cold Holding
Fat free chocolate milk (walk-in cooler)
35 °F
Cold Holding
Sliced deli turkey (walk-in cooler)
37 °F
Cold Holding
Pizza sauce (reach-in cooler #1)
35 °F
Cold Holding
Taco meat (walk-in cooler)
37 °F
Cold Holding
Sliced ham (walk-in cooler)
36 °F
Cold Holding
Sliced deli turkey (reach-in cooler #3)
41 °F
Cold Holding
Shredded cheese (Reach-in cooler #1)
35 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-compartment sink
Chemical
200
Diversey
Quaternary Ammonium
91 °F
No records found
Equipment Temperatures
Description
Temperature
CVAP hot holding unit
139 °F
Delfield hot holding unit
181 °F
Reach-in cooler #3
36 °F
Milk reach-in cooler
35 °F
Walk-in cooler
38 °F
Reach-in freezer
-5 °F
Reach-in cooler #1
33 °F
Walk-in freezer
-12 °F
Reach-in cooler #2
32 °F
Reach-in freezer
-8 °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.