16: 1700 (6c) (6d). Sanitizer dispenser at 3-compartment sink observed not working properly and not dispensing proper ppm of sink & surface sanitizer solution. Informed Person in Charge to manually add sanitizer until dispenser is working properly. Solution made while conducting inspection and observed at proper ppm (704ppm). Corrective Actions: Food equipment shall be sanitized with proper sanitizer concentration.
44: 2000 (A) (B) (D) Observed single-use trays stored uncovered at dispensing line in food facility. Trays were inverted to prevent contamination. Corrective Actions: Clean equipment shall be stored covered or inverted.
51: 2350 (ii) Observed pipe valve at sandwich room handwashing sink leaking and is in need of repair. Corrective Actions: Plumbing system shall be repaired according to law and maintained in good repair.
53: 3250 Toilet room door observed propped open. Door was closed during inspection. Corrective Actions: Toilet room doors shall be kept closed except during cleaning and maintenance.
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
Watermelon (received)
41 °F
Cold Holding
Milk (received)
39 °F
Cold Holding
Cheese
41 °F
Cold Holding
Pizza
136 °F
Hot Holding
Chicken
41 °F
Cold Holding
Milk
39 °F
Cold Holding
Hamburger
136 °F
Hot Holding
Milk
41 °F
Cold Holding
Broccolli
181 °F
Reheating
Mac & cheese
156 °F
Hot Holding
Milk
38 °F
Cold Holding
Ground beef
34 °F
Cold Holding
Pepperoni
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-Compartment Sink
Chemical
704
Sink & Surface Cleaner
Lactic Acid
80 °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.
