|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) CERTIFIED FOOD PROTECTION MANAGER (C)
THE PERSON IN CHARGE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM.
There was not Certified Food Protection Manager during the inspection. *REPEAT* |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME OF FOOD (C)
EXCEPT FOR CONTAINERS HOLDING FOOD THAT CAN BE UNMISTAKABLY RECOGNIZED SUCH AS DRY PASTA, WORKING CONTAINERS HOLDING FOOD OR FOOD INGREDIENTS THAT ARE REMOVED FROM THEIR ORIGINAL PACKAGES FOR USE IN THE FOOD ESTABLISHMENT, SHALL BE IDENTIFIED WITH THE COMMON NAME OF THE FOOD.
Observed food containers/pans(salt, sugar, etc); and sauce/squeeze bottles stored at the grill missing name labels. EHS recommends to use a grease pen/pencil to label these food containers. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 FOOD STORAGE - PREVENTING CONTAMINATION FROM THE PREMISES (C)
FOOD SHALL BE STORED PROTECTED FROM CONTAMINATION BY STORING IT AT LEAST 6 INCHES ABOVE THE FLOOR.
Observed soy sauce containers stored on the floor in the walk-in cooler and walk-in freezer. *REPEAT* |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 EFFECTIVENESS - HAIR RESTRAINTS (C)
EMPLOYEES SHALL WEAR HAIR RESTRAINTS SUCH AS HATS, HAIR COVERINGS OR NETS, BEARD RESTRAINTS, WHEN HANDLING FOOD, CLEAN EQUIPMENT, AND UTENSILS.
Observed Manager preparing food without wearing a hair restraint. *REPEAT*
2-303.11 PROHIBITION - JEWELRY (C)
EXCEPT FOR A PLAIN RING SUCH AS A WEDDING BAND, WHILE PREPARING FOOD, EMPLOYEES MAY NOT WEAR JEWELRY INCLUDING MEDICAL INFORMATION JEWELRY ON THEIR ARMS AND HANDS.
Observed employee wearing a wrist band while cutting cabbage in the prep area. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 GOOD REPAIR AND PROPER ADJUSTMENT - EQUIPMENT (C)
EQUIPMENT SHALL BE MAINTAINED IN A STATE OF GOOD REPAIR AND CONDITION.
Observed rust build-up on bottom shelving of prep tables and shelving throughout the kitchen. EHS recommmends ro replace shelving, or provide PVC shelf liners that will make the shelving easily cleanable surfaces. *REPEAT*
4-501.11 GOOD REPAIR AND PROPER ADJUSTMENT - EQUIPMENT (C)
EQUIPMENT COMPONENTS SUCH AS DOORS, SEALS, HINGES, FASTENERS, AND KICK PLATES SHALL BE KEPT INTACT, TIGHT, AND ADJUSTED IN ACCORDANCE WITH MANUFACTURER'S SPECIFICATIONS.
Observed damaged prep cooler and walk-in cooler gaskets. *REPEAT*
4-101.19 NONFOOD-CONTACT SURFACES (C)
NONFOOD-CONTACT SURFACES OF EQUIPMENT THAT ARE EXPOSED TO SPLASH, SPILLAGE, OR OTHER FOOD SOILING OR THAT REQUIRE FREQUENT CLEANING SHALL BE CONSTRUCTED OF A CORROSION-RESISTANT, NONABSORBENT, AND SMOOTH MATERIAL.
Observed cardboard being used as shelf liner in the dry storage area. Cardboard is absorbent, not easily cleanable, and can harbor pests. The establishment must remove all cardboard from food preparation and storage areas and replace it with materials that are smooth, durable, and non-absorbent. *REPEAT* |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (C)
PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR.
Observed damaged ceiling tiles in the kitchen area (black stains and sagging ceiling tiles). It appears to be water damage. Observed rust build-up on ceiling vents in the kitchen area. Observed cracks in the floors in the kitchen. *REPEAT*
6-501.16 DRYING MOPS (C)
AFTER USE, MOPS SHALL BE PLACED IN A POSITION THAT ALLOWS THEM TO AIRDRY WITHOUT SOILING WALLS, EQUIPMENT, OR SUPPLIES.
Observed mop stored in dirty mop water in the kitchen. *REPEAT* |