38: 3280 Observed dead pests (in the trap) on the premises. Corrective Actions: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
low boy: oat milk
40 °F
Cold Holding
eggs
167 °F
Cooking
prep 2:beef
40 °F
Cold Holding
prep 1: crab, churro
41 °F
Cold Holding
WIC: gritts
41 °F
Cold Holding
prep 3: sauce
41 °F
Cold Holding
2 door: butter
41 °F
Cold Holding
low boy (bar): creamer
40 °F
Cold Holding
prep 2: cut tomatoes
37 °F
Cold Holding
slide door: beef
40 °F
Cold Holding
hot table: sauce
170 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
dishwasher
50
chlorine
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.