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16: 1890 Observed food contact equipment not adequately sanitized after cleaning in the high temperature dishwasher. After four cycles, observed surface temperature on sanitized equipment at 156°F. Instructed the person in charge to discontinue use of the dishwasher and contact a technician for repairs. During the inspection the person in charge contacted maintenance for service.
Corrective Actions: Food contact equipment and utensils shall be sanitized after cleaning.
23: 840 Observed opened container of commercially prepared hard boiled eggs which was opened and dated 4/12/2022. The eggs should have been discarded on 4/18/2022, During the inspection the person in charge voluntarily discarded the hard boiled eggs. Discussed date marking and disposition requirements for TCS foods.
Corrective Actions: Commercially prepared ready-to-eat TCS foods shall be discarded within seven days after opening.
1. Replace thermometers inside milk coolers which are not scaled in 2 degree increments.
2. Clean interior ceiling light covers.
3. Water leak to the ceiling inside employee toilet rooms.
4. Wash and pressure gauges on the high temperature dishwasher do not appear to be working correctly. Contact technician for repair or replacement.
5. Replace burned out ceiling lights inside the dry storage room.
6. If storing wiping cloths in detergent, ensure sanitizer is also added to prevent microbial growth.
| Description | Temperature | State of Food |
| 1% milk - Line 3 milk cooler | 40 °F | Cold Holding |
| Chicken nuggets- Line 2 Hobart 2 door upright cooler | 35 °F | Cold Holding |
| Pancake sausage stick | 155 °F | Hot Holding |
| Hard boiled eggs - walk in cooler | 39 °F | Cold Holding |
| Chocolate milk - Line 3 milk cooler | 40 °F | Cold Holding |
| 1% milk - Line 4 milk cooler | 40 °F | Cold Holding |
| Pancake sausage stick | 140 °F | Hot Holding |
| Chocolate milk - walk in cooler | 40 °F | Cold Holding |
| Pasta | 170 °F | Reheating |
| Cheese sauce - walk in cooler | 40 °F | Cold Holding |
| Chicken nuggets - Line 4 Hobart 1 door upright cooler | 33 °F | Cold Holding |
| Chocolate milk - Line 1 milk cooler | 39 °F | Cold Holding |
| Strawberry milk - Line 2 milk cooler | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Wiping cloth bucket - tested at 79 degrees F | Chemical | 200 | Clean Quick | Quaternary Ammonium | 88 °F |
| Description | Temperature |
| Line 1 Hobart 1 door upright cooler | 37.8 °F |
| Line 4 Crescor hot holding unit - Non -TCS | 163 °F |
| Line 2 hobart 2 door upright cooler - opened frequently | 44.8 °F |
| Line 2 milk cooler | 40 °F |
| Walk in cooler | 42 °F |
| Line 2 Crescor hot holding unit | 170 °F |
| Walk in freezer | -7 °F |
| Line 3 Crescor hot holding unit - Non-TCS foods | 182 °F |
| Line 4 Hobart 1 door upright cooler | 35 °F |
| Line 2 deep freezer | -5.1 °F |
| Line 1 Crescor hot holding unit | 159 °F |
| Line 1 milk cooler | 40 °F |
| Line 3 milk cooler | 38 °F |
| Line 4 milk cooler | 40 °F |
| Line 1 deep freezer | 3.4 °F |