16: 1790 Observed in the interior of the micowave soiled . Corrective Actions: Clean and sanitize these surfaces for food contact.
38: 2930 Observed the back door of the kitchen left open and ceiling tiles throughout the facility missed placed . Corrective Actions: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
47: 1580 Observed cutting broads at both prep stations are heavily scored . Corrective Actions: Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.
49: 1800 Observed the following non food contact surfaces in need of cleaning:
1.Exterior of cooking equipment
2. Interior of fryer cabinets
3. Shelving Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
55: 3180 Observed walls, floors and ceilings throughout the facility in need of cleaning. Corrective Actions: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Additional Comments
Discussed the following with the person in charge: 1. Three compartment sink in indirecty plumbed ,if facility goes through a change of ownership provide a air gap. 2.Person in charge said faciltiy will be going through a remodel soon. EHS requsted specs for any new equipment being installed.
Food Temperatures
Description
Temperature
State of Food
Precooked chicken -RIC under grill-IT
38 °F
Cold Holding
Mozzarella cheese-prep cooler-IT
39 °F
Cold Holding
Mozzarella cheese -WIC-IT
36 °F
Cold Holding
Pizza sauce -prep cooler-IT
35 °F
Cold Holding
Precooked steak-RIC under grill-IT
36 °F
Cold Holding
Sour cream-WIC-IT
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Wiping bucket
Chemical
200
Oasis 146
Quat
90 °F
No records found
Equipment Temperatures
Description
Temperature
Prep cooler
34 °F
Walk-in cooler
39 °F
Walk-in freezer
10 °F
Reach-in cooler under grill
39 °F
Reach-in freezer
1 °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.
