10: 2190 (B-D) Observed hot water at 66 degrees F at the handsink by the dishwasher. Instructed the person in charge to contact maintenance to evaluate hot water. Corrective Actions: A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
Additional Comments
1. Discussed the following: -Ensure ceiling tiles are adjusted to tightly seal to the frames. -Ice buildup inside ice cream freezer #2 by the dishwasher area. -Clean floor under fryers. -Contact technician to evaluate the pressure gauge of the high temperature dishwasher. At the beginning of the cycle the pressure gauge read 30 psi and dropped to 0 psi during the high temperature rinse cycle. Pressure gauge is not meeting equipment specification. -Seal left side dishwasher drain board to the adjacent wall. -Absorbent ceiling tiles in the mop/laundry room.
2. TCS foods in stages of ambient cooling inside 2 door upright cooler were relocated to the walk-in cooler until closer to lunch service.
Food Temperatures
Description
Temperature
State of Food
Single use container chocolate milk - surface temperature - milk cooler #4
41 °F
Cold Holding
Single use container of 1% milk - surface temperature - walk in cooler
39 °F
Cold Holding
Single use container of chocolate milk- surface temperature - milk cooler #3
41 °F
Cold Holding
Single use container of sour cream- walk in cooler
39 °F
Cold Holding
Single use container of yogurt - surface temperature - walk in cooler
36.5 °F
Cold Holding
Single use container chocolate milk - surface temperature - milk cooler #4
40 °F
Cold Holding
Single use container chocolate milk - surface temperature - milk cooler #2
40 °F
Cold Holding
Diced ham - prepared at 8:00 a.m. - ambient cooling reached
37 °F
Cooling
Single use container chocolate milk - surface temperature - milk cooler #1
41 °F
Cold Holding
Cheese sauce
172 °F
Reheating
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Hobart dishwasher
Hot water
160.5
Hot water
Hot water
184 °F
3 compartment sink (tested at 85 degrees F)
Chemical
200
Clean Quick
Quaternary Ammonium
109 °F
No records found
Equipment Temperatures
Description
Temperature
Ice cream freezer #1
5 °F
Milk cooler #2
40 °F
2 door upright cooler
39.6 °F
Crescor hot holding #3- empty
165 °F
Walk in freezer
4 °F
1 door upright cooler #2- thawing
39.2 °F
Milk cooler #3
38 °F
Milk cooler #4
40 °F
Milk cooler #1
38 °F
1 door upright cooler #1- empty
36.7 °F
Crescor hot holding #2 - Non-TCS baked goods
177 °F
Crescor hot holding unit #1 - empty
172 °F
Walk in cooler
40 °F
Ice cream freezer #2- VDH thermometer
-2.6 °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.
