|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - The establishment is without a certified food protection manager. A employee who has passed an ANSI accredited course to become a certified food protection manager must be on duty during all operational hours. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - Upon arrival, EHS observed shelled eggs sitting in a colander on a prep table. EHS got a staff member to crack one at recorded them it at 59 degrees F. Eggs are potentially hazardous products and must be held at appropriate hot or cold temperatures. The establishment usually puts ice into the colander holding the eggs and places another container underneath it to catch the water drainage. EHS suggests using the prep unit beside the cook line to hold the working supply of eggs in.
CDI: Staff said the eggs had been out 20 minutes. EHS and staff placed ice on top of the eggs to aid in cold holding and to cool the eggs back down to appropriate temperatures. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) - EHS observed recently prepped ground beef patties cooling in the two door fridge with lids fully covering the containers. When cooling, leave food uncovered or loosely covered to aid in heat transfer. Once food cools to 41 degrees F, a lid or cover should be added. EHS also suggests using ice as an exterior coolant to aid in cooling and to separate bulk, dense items into multiple, shallow containers.
CDI: EHS educated staff on cooling methods and the lids were removed. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) - EHS observed a wet wiping cloth sitting on the drain board of the three compartment sink for the length of the inspection. When wet, in-use wiping cloths must be stored in a sanitizer solution of proper concentration. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) - EHS observed bulk flours containers and a bulk sugar container with in-use utensils stored inside of them. EHS observed these utensils stored with their handle cover in the product it was stored in. When storing in-use utensils in food, the handle should be up and out of contact with the food it is stored in. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.13 Service Sink (C) - No service sink or curbed drain is available for dumping mop water out. The establishment is dumping the mop water into the drain of the dumpster pad, which is straight piped out onto the grass. Acquire and install a service sink or connect the dumpster drain to the plumbing system. |