Abbreviations: WIC - walk in cooler; RIC - reach in cooler; WIF - walk in freezer; RIF - reach in freezer; HH - hot holding; CH - cold holding; ST - surface temperature; IT - internal temperature; ppm - parts per million; PHF - potentially hazardous foods; TCS - temperature controlled for safety; UCRIC - under counter reach in cooler
Food Temperatures
Description
Temperature
State of Food
Chicken-IT-Line
158 °F
Reheating
Yogurt-ST-WIC
37 °F
Cold Holding
Lasagna-IT-HH
156 °F
Reheating
Chicken Tenders-IT-HH
135 °F
Hot Holding
Beans-IT-Line
152 °F
Hot Holding
Ham & Cheese Sandwich
40 °F
Cold Holding
Cut Salad-ST-RIC
40 °F
Cold Holding
Taco Meat-IT-Line
161 °F
Reheating
Yogurt-ST-RIC
38 °F
Cold Holding
Pizza-IT-HH
160 °F
Hot Holding
Chocolate Milk-ST-RIC
39 °F
Cold Holding
Turkey Chorizo Crumbles-ST-WIC
35 °F
Cold Holding
Shredded Cheese-ST-WIC
37 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
dish machine
thermal
165
187 °F
3 compartment sink
chemical
200
Oasis 146
quaternary ammonium
89 °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.