ROUTINE INSPECTION
Note: 1) Equipment temperature logs are not maintained daily. 2) Operator stated that metal probe thermometer is sanitized with lemon scented disinfecting wipes. (Food item that is probed is discarded) Discontinue use of scented wipes. Ensure thermometer is properly sanitized before and after each use. • Contact with 200 ppm quaternary ammonia solution for 1 minute • Contact with 100 ppm chlorine solution for 30 seconds • Alcohol antiseptic pads *Operator stated that they will be ordering alcohol antiseptic pads. Provided some antiseptic pads for operator.
2 reported violations
- K01: Demonstration of knowledge; food safety certification
Food safety manager certificate not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Ensure food safety manager certificates are available for review at all times.
- K39: Thermometers provided, accurate
Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.