|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager No certified protection food manager onsite. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 - Preventing Contamination from Hands: Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. P Employee handling buns for hamburgers. CDI by having worker wear gloves while making burgers. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses. Sanitizer was less than 50 ppm cl. CDI by making new. |
|
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 shall be maintained in good repair. Gaskets in 2 door reach in and prep cooler torn. Shelving in 2 door reach in and prep cooler in poor repair. Bottom shelves and legs of prep tables and 3 comp sink in poor repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods Floors in poor repair Repeat. Back door frame in poor repair. Ceiling and floor have been repaired since last inspection. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 - Intensity: The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas. 35 foot candles of light over grill and prep cooler. About 5 foot candles in back storage room today. |