ST = Surface Temperature IT = Internal Temperature
Discussed the following: Display permit near cashier station or in cafeteria Date mark foods when pulled from freezer Purchase new QT-40 test kit (kit expired in 2021) The food prep sink and 3-compartment sink are directly plumbed. Air breaks (indirect connections) are required on the sewer lines to prevent sewage back up into sink basins. Install a hose bib vacuum breaker on the Y splitter where the hose is connected as per inspection report dated 9/12/2022. The faucet has a bell shaped backflow preventer but since the Y connector is attached, an additional device is needed. The hose has a pressure nozzle, but it is not kept on continuously. (drawing provided)
Food Temperatures
Description
Temperature
State of Food
Sausage Patty (IT)
175 °F
Reheating
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish Machine
Hot Water
160.7
189 °F
3-Compartment Sink Sanitizer Dispenser
Chemical
400
Oasis 146
Quat
75 °F
No records found
Equipment Temperatures
Description
Temperature
Reach In Cooler
35 °F
Walk In Cooler
36 °F
Dish Machine Wash Temperature
162 °F
Food Warmer
191 °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.
