8: 140 Observed food employee washing hands less than 20 seconds.
Corrective Actions: Food employees shall clean their hands and exposed portions of their arms or surrogate prosthetic devices for hands or arms for at least 20 seconds.
9: 450 Observed food employee touch cooked cheese burger with bare hand. Person in Charge voluntarily discarded food.
Corrective Actions: Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
15: 540 Observed food employee with gloved hands touch soiled reach-in door and with same gloved hands touch sliced tomatoes and onions.
Corrective Actions: Food shall only contact equipment are clean and sanitized.
15: 0580 (A) Observed food employee with gloved hands touch soiled reach-in door and with same gloved hands touch clean plates without washing hands and changing gloves.
Corrective Actions: Single use gloves shall only be used for one task and changed when they become soiled, damaged, or an interruption occurs.
16: 1790 Observed microwaves are soiled.
Corrective Actions: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
16: 1770 (A) Observed that the inside of stainless steel bowls and pots are soiled.
Corrective Actions: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
25: 930 Observed cheese burger being prepared undercooked (medium well) and upon discussion with Person in Charge and review of menu that burgers are to be prepared fully cooked.
Corrective Actions: Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
Foods not marked shall not be prepared undercooked.
33: 770 Observed the following foods not being kept frozen before being prepared to serve:
Waffle Fries, French Fries, Pre-cooked Potatoes
Corrective Actions: Stored frozen foods shall be maintained frozen.
44: 1960 Observed multiple stainless steel pots and pans being stacked and stored without being properly air dried.
Corrective Actions: After cleaning and sanitizing, equipment and utensils shall be air dried or used after adequate draining before contact with food.
48: 1530 Observed test strips for dishwasher sanitizer are soiled and expired.
Corrective Actions: A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided and readily accessible for use.
49: 1800 Observed the following non-food contact surfaces soiled:
Reach-in Coolers, Underneath fryers, food prep units.
Corrective Actions: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
51: 2260 Observed water hose with spray nozzle attached without backflow preventer attached. Person in Charge removed spray nozzle.
Corrective Actions: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb (threaded faucet) if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law by installing an approved backflow prevention device.
55: 3180 Observed the following soiled:
Floors, walls, ceiling in food prep and ware washing space.
Walk-in Freezer floors.
Mop sink area.
Floor Drains.
Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed such as after closing.
55: 2810 Observed ceiling tiles with paint peeling and caving in.
Corrective Actions: Ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
56: 3080 Observed that the lighting around flat top grill is 12 foot candles.
Corrective Actions: The light intensity shall be at least 50 foot candles (540 lux) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
Discussed updates to regulations.
| Description | Temperature | State of Food |
| Scrambled Eggs | 183 °F | Cooking |
| Raw Shelled Eggs | 41 °F | Cold Holding |
| Chicken Noodle Soup | 40 °F | Cold Holding |
| Sliced Tomatoes | 43 °F | Cooling |
| Pre-Cooked Onions | 28 °F | Cold Holding |
| Cooked Grits | 153 °F | Hot Holding |
| Milk | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 Compartment Sink | Chemical | 200 | Quaternary Ammonuim | 76 °F | ||
| Dishwasher | Chemical | 200 | Chlorine |
