16: 1790 Observed an accumulation of debris and residue on inside of microwave. Person in Charge cleaned equipment. Corrective Actions: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours.
16: 1770 (A) Chili and cheese dispensers observed with encrusted residue and are in need of cleaning. Person in Charge cleaned equipment food-contact surfaces. Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Additional Comments
Report has been discussed with the Person in Charge. A copy of the report has been provided. The following was discussed with the Person in Charge: 1. Ensure label residue is removed from nonfood-contact surfaces of food containers; 2. Ensure personal items are stored in designated area; 3. Prep unit cutting board is in need of resurfacing or replacement; 4. Single-use plates and containers must be covered or inverted.
Food Temperatures
Description
Temperature
State of Food
Sour cream (received)
41 °F
Cold Holding
Chicken
41 °F
Cold Holding
Beef
38 °F
Cold Holding
Cheese
41 °F
Cold Holding
Pepperoni
41 °F
Cold Holding
Hotdogs
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-Compartment Sink
Chemical
200
Quaternary Ammonia
85 °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.
