|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12(A) Certified Food Protection Manager (C) Person-in-charge (PIC) during the inspection could not provide proof of Food Safety Manager certification through an accredited program. A person with a food protection manager certification shall be onsite during all operating hours. |
|
9
|
0
|
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 Observed employee touch sliced cheese and hamburger bun with bare hands. CDI-food was voluntarily discarded. Also, educated employee on proper glove use |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12(A-D) Hand Drying Provision (Pf) Observed handsinks in employee bathroom and kitchen without paper towels. Make sure each handwashing sink is supplied with towels or other approved hand drying devices during all hours of operation. CDI-by resupplying handwashing sink with paper towels. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf Observed sausage, pepperoni, and mushrooms in the prep cooler without a date. CDI-by properly date marking |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals (P) Observed spray bottle of chlorine sanitizer reading too strong. Must maintain at 50-100 ppm. CDI-by diluting to proper strength. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 - Thawing: Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Observed sausage being thawed at room temperature. CDI-by placing into the cooler to thaw |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 - Miscellaneous Sources of Contamination: Protect food from contamination sources not specifically noted by code. The back storage room has dry storage and a chest freezer for the food establishment. Customers have access to the back storage room to play slot machines. A barrier should be installed to prevent customers access to dry storage and commercial chest freezer. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed dust buildup to the ceiling vents and ceiling around them. |