55: 3180 Observed slight buildup of a gray substance on the fan covers in the walk-in cooler. Corrective Actions: Physical facilities are to be maintained and clean.
PIC shown fan covers. Building facilities handles those violations; PIC will submit a request for service.
56: 3260 Observed an employee's personal drink (properly covered container) located on a shelf with pans. Corrective Actions: Employees are to use designated areas separate from food prep and storage areas for personal items.
PIC notified. Personal item was moved to the designated area during the visit.
Additional Comments
permit valid until 9/2024
Food Temperatures
Description
Temperature
State of Food
chicken burrito
123 °F
Hot Holding
cheese twist
155 °F
Hot Holding
shredded cheese
41 °F
Cold Holding
meatballs and red sauce (serve line A)
181 °F
Hot Holding
noodles and red sauce (serve line B)
197 °F
Hot Holding
meatballs and red sauce (serve line B)
199 °F
Hot Holding
spaghetti meat
39 °F
Cold Holding
noodles and red sauce (serve line A)
188 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
chemical
200
quat
Hobart am select dishwasher (wash)
temperature
wash
156 °F
Hobart am select dishwasher (rinse)
temperature
rinse
177 °F
No records found
Equipment Temperatures
Description
Temperature
Traulsen milk cooler : single (line A)
38 °F
Traulsen reach in cooler (to right of three compartment sink)
36 °F
Traulsen milk cooler : single (line B)
42 °F
Brown walk in cooler
38 °F
Traulsen reach in cooler (line B)
36 °F
Hoshizaki reach in freezer (to left of prep sink)
2 °F
Traulsen milk cooler : double (line B)
40 °F
Traulsen hot holder (line A)
165 °F
Traulsen hot holder (line B)
179 °F
Brown walk in freezer
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.
