|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No CFPM on duty at time of inspection. A CFPM must be on duty during all hours of operation. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed prepared pizzas out on counter ~64F (REPEAT) and TCS foods in the sandwich unit above 41F (see temp chart for exact temperatures). All cold TCS foods must be 41F or below.
TCS Foods from refrigerator were discarded. It is unknown how long the unit has been maintaining temperatures above 41F. Refrigeration repair company arrived to fix unit before inspector left. Unit was frozen. VR Tuesday 2/17 |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Observed some foods in cold drawers without dates such as chicken wings and bags of noodles. All TCS foods shall bear a date of the day it was made.REPEAT.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Observed two containers of pasta with expired dates (2/8). TCS foods shall be used by or discarded on day 7. CDI-discarded. REPEAT. |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Observed scoops without handles being used. If being stored in food, scoop should have a handle in order to prevent contamination. REPEAT. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Baking pans that are stored on top of stove have heavy accumulation. These pans should start to be phased out and replaced with new. REPEAT. |