10: 2190 (B-D) Observed the handwash sink next to the ice machine not reaching adequate warm water temps for proper hand washing (67 degrees F). Corrective Actions: A handwashing sink shall be equipped to provide water at a temperature of at least 100 degrees F through a mixing valve or combination faucet.
PIC notified. Building services has previously been notified and work is to be completed during the summer.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
chicken drumsticks
148 °F
Hot Holding
mashed potatoes (line A)
147 °F
Hot Holding
hot dog (line A)
151 °F
Hot Holding
chef salad (line A)
45 °F
Cold Holding
gravy (line B)
157 °F
Hot Holding
green beans (line A)
170 °F
Hot Holding
chef pocket (line B)
188 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Jackson dishwasher
temperature
wash
162 °F
3 compartment sink
chemical
200
quat
temperature
rinse
180 °F
No records found
Equipment Temperatures
Description
Temperature
hand wash sink near dishwasher
107 °F
prep sink hot water
161 °F
Traulsen reach in cooler (right of prep sink)
36.5 °F
hand wash sink at ice machine hot water
67 °F
True milk cooler (line B)
29 °F
Brown walk in freezer
2.7 °F
3 compartment sink hot water
157 °F
employee restroom hot water
102 °F
Traulsen hot holder (line B)
172 °F
True milk cooler (line A)
35 °F
Traulsen reach in cooler (line A)
42 °F
Traulsen reach in freezer (left of 3 compartment sink)
-1 °F
Traulsen reach in cooler (line B)
40 °F
Delfield hot holder (line A)
154 °F
Brown walk in cooler
34.8 °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.
