4: 0080 (D) (F) Observed food employee with active cough and runny nose while handling food items. Corrective Actions: Operator must exclude or restrict sick employees from food handling operations until symptoms clear. EHS will provide employee exclusion and restriction policy.
6: 220 Observed open soda can on the food preparation counter. Corrective Actions: EHS discussed with food service employee the type of drinking containers allowed in food preparation spaces.
16: 1780 Observed the drink nozzle closest to the kitchen with build up. Corrective Actions: Operator must make sure nozzles are being wiped down regularly to prevent build up.
23: 830 Observed several prepared items without proper date marking such as ground beef, shredded chicken, hush puppy mix. Corrective Actions: Operator must make sure all food items are properly date marked with the item they are prepared or pulled for thawing to insure they are used within the proper 7 day window.
41: 570 Observed sanitizer not reaching proper concentration in sanitizer bucket. Corrective Actions: Operator must make sure sanitizer buckets are at proper sanitizing levels at all times. EHS discussed how to properly make sanitizing solution with PIC.
44: 1960 Observed clean food service storage containers stacked while still wet in the clean storage area. Corrective Actions: Operator must make sure all dishes are air dry before stacking dishes together to prevent bacteria growth.
49: 1770 (C) Observed the bottom of the lowboy prep fridge, Cold Drawer under the grill top, sauce bottle lids, and the microwave solid with food debris. Corrective Actions: Operator must clean nonfood contact surfaces on a more frequent basis to reduce the buildup of food debris.
56: 3140 Observed employee clothing and other possessions stored in areas such as above the prep table that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Corrective Actions: Food service employee moved personal items to more appropriate location. EHS discussed creating a space for personal belongings.
Additional Comments
New menus were obtained, and consumer advisory was left off, Sticker was ordered to place on menu. Dish machine has been removed from the premise and will just use 3 comp sink. Discussed beard restraints for food employees. Variance for pet friendly outdoor guidelines given to Taylor to review and sign. Ree Rush conducted joint with EHS Kayla Hagerman.
Food Temperatures
Description
Temperature
State of Food
Ground Beef
41 °F
Cold Holding
Pico
36 °F
Cold Holding
Hot Dog
41 °F
Cold Holding
Pasta
44 °F
Cold Holding
Sliced Tomatoes
38 °F
Cold Holding
Cooked Peppers
39 °F
Cold Holding
Taco Juice
39 °F
Cold Holding
Raw Chicken
39 °F
Cold Holding
Shredded Cheese
40 °F
Cold Holding
Hush Puppy Mix
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
Chemical
200
Quat
3 comp sink
chemical
200
Quat
No records found
Equipment Temperatures
Description
Temperature
Beer Fridge
40 °F
Artic Air
35 °F
Walk in
39 °F
Artic Air
34 °F
Artic Air
33 °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
OUT
4 Proper use of reporting, restriction & exclusion.
Violation
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
(0 points)
OUT
6 Proper eating, tasting, drinking, or tobacco use.
COS
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.
