3: 0080 (A) (C) Management, food employees or conditional employees were not aware or informed of their responsibilities in reporting symptoms or diagnosis of diseases transmissible through food. Corrective Actions: The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissable through food as specified under 2-201.11(A).
8: 160 A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (DESCRIBE). Corrective Actions: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
28: 3330 Working containers of cleaner? are not properly labeled with the common name near the mop sink area. Corrective Actions: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
47: 1570 The dip well in front of the grill/cooktop leaking. Bucket under the table catching the water. Corrective Actions: Repair the dip-well to restore a state of condition that allows for proper operation, accuracy, functioning,
56: 3080 The light intensity is below 50-foot candles where a food employee is working with food throughout the kitchen and food prep areas. Corrective Actions: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
CHicken breast
178 °F
Cooking
Tomato soup
34 °F
Cold Holding
Sliced tomatoes
45 °F
Cold Holding
Sliced ham
38 °F
Cold Holding
mashed potatoes
39 °F
Cold Holding
Taco meat
78 °F
Cooling
Rice
35 °F
Cold Holding
Chopped lettuce
39 °F
Cold Holding
Lettuce
44 °F
Cold Holding
Chicken nuggets
198 °F
Cooking
Ribs
38 °F
Cold Holding
Shrimp
206 °F
Cooking
Raw shrimp
42 °F
Cold Holding
Ground beef
41 °F
Cold Holding
Spinach & Artichoke dip
35 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
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
(0 points)
OUT
3 Management awareness, policy present.
Violation
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
(0 points)
OUT
8 Hands clean & properly washed.
Violation
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.