Food Establishment Inspection Report |
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS |
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R COS=corrected on-site during inspection R=repeat violation |
Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury. |
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GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark "X" in appropriate box for COS and/or R COS=corrected on site during inspectionR=repeat violation |
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IOCI 17-356
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Food Establishment Inspection Report |
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Establishments: RALLY POINT 1854 | Establishment #: CH009 |
Water Supply: Public Private Waste Water System: Public Private |
Sanitizer Type: Chemical | PPM: CHLORINE 100 | Heat: NA °F |
CFPM Verification (name, ID#, expiration date): | |||
MARK BOWMAN 24972541 12/16/2028 |
01/01/1900 |
01/01/1900 |
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TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Milk/Refrigerator | 41.00°F | /Freezer | 0.00°F | /Under counter freezer | -10.00°F |
/Under counter cooler | 34.00°F | Sausage Gravy/Holding unit | 146.00°F | Sausage gravy/Stovetop | 157.00°F |
OBSERVATIONS AND CORRECTIVE ACTIONS |
Item Number |
Severity | Violations cited in this report must be corrected within the time frames below. |
36 | C |
4-204.112 (B-C): (B) Except as specified in¶(C) of this section, cold or hot holding EQUIPMENT used for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. 4-204.112 Temperature Measuring Devices.(C) Paragraph (B) of this section does not apply to EQUIPMENTfor which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. Thermometers were not available in the refrigerator and freezer. Thermometers were purchased and placed in this equipment during the inspection. COS |
HACCP Topic: PROPER COOLING OF TCS FOODS: FROM 135 TO 71 WITHIN 2 HOURS AND FROM 71-41 WITHIN AN ADDITIONAL 4 HOURS. |
Person In ChargeMARK BOWMAN |
Date:09/27/2021 |
InspectorDANA JAMES |
Follow-up: Yes No Follow-up Date: |