|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
No manager on duty with certification from an accredited institute. Serve safe certificate expired. Person in charge is to have a certificate as a food manager from a certified institute. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.14 Handwashing Signage (C)
Hand sign missing from the hand sink. New sign given and posted. Hand washing sign is to be posted at the hand sink. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
No thermometer found to check temperatures.
4-302.12 Food Temperature Measuring Devices (Pf)(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and
readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Pf
(B) A TEMPERATURE MEASURING DEVICE with a suitable small diameter probe that is designed to measure the temperature of thin
masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and
FISH filets. Pf |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
Upon arrival food service employees where not wearing hair restraints. Wear a hat , visor or a hair net. Hair net place on. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
Yes |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
4-501.12 Cutting Surfaces (C)
Replace worn cutting boards and prep top board lines. Surfaces such as cutting blocks and boards that are subject to
scratching and scoring shall be resurfaced if they can no longer be
effectively cleaned and SANITIZED, or discarded if they are not
capable of being resurfaced. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
Yes |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
4-602.13 Nonfood Contact Surfaces (C)
Clean the exterior surfaces of the fryers, the cook line, griddle and interior portions of the cold holds. Clean the prep top exterior surface and the lines along the cutting board. Clean the hood vents and wall lining. Clean the sliding window screens along the windows. Clean the racks along the walls with accumulation. Equipment surfaces are to be clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
6-501.12 Cleaning, Frequency and Restrictions (C)
Clean the floors along the walls and under the equipment. Repair floor surfaces where observed worn. Clean the wall lines and surfaces observed with build-up Floors and walls are to be clean and in good repair. |