Report was discussed with the person in charge (PIC), a copy of the report was provided to PIC on 2/9/2024. Discussed the following with the person in charge: 1) seal prep table, 3 comp sink, and prep sink to the wall. 2) ice machine. 3) obtain a functional measuring device for high temperature dishmachine. 4) New equipment will be installed (2 line, steamer, 2 ovens, might be getting a refrigerator). An approval from the Heatlh Department Official must be obtained prior to installing any new equipment. 5) 12VAC5-421-3660. A valid permit must be posted.
Food Temperatures
Description
Temperature
State of Food
Eggs- Hot holding unit- line
137 °F
Hot Holding
Cut lettuce- RIC near 3 comp sink
40 °F
Cold Holding
1% milk- in a container in dining area
38 °F
Cold Holding
Strawberry milk- WIC
40 °F
Cold Holding
Shredded mozzarella cheese- RIC by 3 comp sink
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dishmachine
High Temp
165
190 °F
No records found
Equipment Temperatures
Description
Temperature
Traulsen 2 door reach in freezer- defrosting mode (front of the house)
Delfield 2 door reach in freezer (front of the house)
2 °F
Hot holidng unit front of the house
155 °F
Maintawac 2 door reach in cooler by 3 comp sink
38 °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.
