|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide towels for handwashing at each handsink. Refill dispenser at handsink in kitchen. Towels provided during inspection. No soap or towels available at the handwash lavatory in the toilet room. Soap and towels must be provided. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P) 7-201.11 Poisonous or toxic materials shall be stored to not contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating with space or partitioning. Hand sanitizer was found in the prep unit top holders (cup) during inspection. CDI- sanitizer moved during inspection. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 Miscellaneous Sources of Contamination (C) Keep chest freezer locked that is in store area. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Hold in-use wiping cloths in sanitizer between uses and laundry daily. Wiping cloth found on chest freezer in prep area during inspection. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) Make sure when making up chlorine sanitizer that test strips are used to ensure proper concentration of 50-100ppm.
4-501.1 Sink compartments shall be cleaned before use throughout the day at a frequency necessary to prevent recontamination of equipment and utensils or at least every 24 hours. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C) Detailed cleaning needed of bathroom fixtures. Sink has separated from the wall. ensure that fixtures are kept clean and in good repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability Torn sections of walls above dish sink are not smooth & easily cleanable. Rough cinder block walls are not smooth & easily cleanable.
Reattach restroom sink to wall where it has pulled away
6-501.12 Cleaning, Frequency and Restrictions (C) Detailed cleaning needed of floor, walls, conduit needed in areas such as beneath equipment behind equipment in grooves. Some areas of wall in kitchen are not smooth or easily cleanable. Clean behind pizza oven. Clean floors in hard to reach areas. Clean light fixtures above the pizza oven |