|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C): At least one employee with supervisory responsibility shall be a certified food protection manager through an ANSI accredited program. No one at time of inspection is a certified food protection manager through an ANSI accredited program. |
|
47
|
0
|
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 good repair. Replace the gaskets as needed on the 2 door small. Repeat |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-603.12 Precleaning (C): If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives to remove any lingering debris, residue, soiling, etc. Noted a several sticker and sticker residue on a few containers. Repeat. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs (C): Drian plug is missing on the left dumpster. Replace as needed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions-C- Physical facilities shall be cleaned as often as necessary to keep them clean. Residue and dust present on floors in hard to reach areas, such as under equipment and around storage. The milk crates used for storage are an obstruction to cleaning. Recommend removing all storage that is directly on the floor. Noted minor cleaning needed under and behind equipment and under racks that hold boxed single service items beside the upright freezer. Clean these areas as needed. Repeat. |