16: 1900 Observed dishes drying over the high temp dishwasher. The temperature measuring device for the high temp dishwasher is reading at 148.6F. The food employee will use the dishwasher to wash and rinse and then sanitizing equipment/utensils at the bar 3 compartment sink. (Corrected) Corrective Actions: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: 2. Hot water mechanical operations by being cycled through equipment that is set up as specified under 12VAC5-421-1610, 12VAC5-421-1680, and 12VAC5-421-1690 and achieving a utensil surface temperature of 160°F (71°C) as measured by an irreversible registering temperature indicator.
23: 830 Observed the following frozen desserts (made in-house) in the reach in cooler that were not date marked. During the inspection, the frozen desserts were discarded. (Corrected) Corrective Actions: Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded.
Additional Comments
The extension to the bar has been approved. The surfaces are all smooth and easy to clean. The cabinets are sealed to the adjoining surfaces.
The following were discussed with the person in charge: 1. Line cutting board cabinet. 2. Cabinet screws (smooth and easy to clean surface). 3. Sanitizing buckets at bar.
Food Temperatures
Description
Temperature
State of Food
oat milk
39 °F
Cold Holding
oat milk
41 °F
Cold Holding
spring mix salad
41 °F
Cold Holding
cheesy croissant
38 °F
Cold Holding
whole milk
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
sanitizing bucket
chemical
300
Steramine
Quaternary ammonium
68 °F
3 compartment sink - bar
chemical
300
Steramine
quaternary ammonium
66 °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.
