|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No certified manager on duty during the inspection. Must have a certified manager on duty during all operational hours. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P) Black beans and pork were reheating in the warmers. Must use the proper equipment to reheat products for hot holding. CDI: Pork was placed on stove and beans were reheated in the microwave. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P) Spray bottle of sanitizer was too strong. Strength shall be 50-200ppm. CDI: Bottle was diluted to the proper strength. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) Pan of chicken breasts were thawing on the cutting board of the prep sink. Thaw in the refrigerator, under running water not to exceed 70 degrees F, in the microwave and then cooked or during the cooking process. CDI: chicken was placed in the refrigerator. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Controlling Pests (Pf) Mouse droppings were found throughout the facility. Must improve pest control measures. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Need to clean interior of fryers more often to remove grease build up. Clean all storage shelving where mouse droppings were found. Clean hood filters to remove build up. |