EHS was unable to type the report on site due to no service available. EHS left a 152 foam with the person in charge and with email a copy of the inspection report.
Food Temperatures
Description
Temperature
State of Food
Precooked Beef burger patty(reheating for hot holding)
165 °F
Reheating
Sour cream-WIC-ST
40 °F
Cold Holding
Chocolate milk-milk RIC-ST
41 °F
Cold Holding
Milk 1%milk RIC-ST
39 °F
Cold Holding
Cut lettuce-WIC-IT
41 °F
Cold Holding
Tzatziki-WIC-IT
38 °F
Cold Holding
Cut tomatoes-3doorRIC-IT
40 °F
Cold Holding
Precooked Chicken
168 °F
Hot Holding
Premade turkey & cheese sandwich-3doorRIC-IT
39 °F
Cold Holding
Premade salad-3doorRIC-IT
39 °F
Cold Holding
Coleslaw-WIC-IT
38 °F
Cold Holding
Precooked beef burger patty-2doorRIC-IT
34 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dishwasher
High Temp
165
Three Compartment sink
Chemical
200
J-512
Quat
70 °F
No records found
Equipment Temperatures
Description
Temperature
Walk-in freezer
0.9 °F
Walk-in cooler
39 °F
Hot holding Cabinet
163 °F
3door Reach-in cooler
41 °F
Milk Reach-in cooler
40 °F
2door Reach-in cooler
36 °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.
