|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No one onsite at time of inspection with a valid food safety education certification to qualify as a CFPM. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) No paper towels at front handwashing sink. Make sure handwashing stations are fully stocked at all times. CDI: Paper towels put into dispenser. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Cooked ham, grilled onions and grilled peppers made on Saturday and in refrigerators without date marks. Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. CDI: Date mark put on ham. Grilled peppers and grilled onions discarded. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Storing (C) Crumbs in the bottoms of tubs on table shelving at make line, for storing pan lids. Keep tubs clean. Suggest providing lids to prevent crumbs from falling into tubs or moving tubs altogether. |