|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C: A certified food protection manger should be present and should pass an exam that is part of ANSI accredited program. Staff had a food handler certification, please obtain a food protection manager certification. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-202.12 Handwashing Sinks, Installation (C) Hot water at the hand wash sink was 80-90 degrees F. Must have at least 100 degrees F of hot water to properly wash hands. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf) Hot water was turned off on the 3 compartment sink. Hot water was 80-90 degrees F. Must have hot water accessible for food contact washing, rinsing and sanitizing. CDI: the hot water was turned on. VR: EHS will return Monday, March 23 to verify hot water is at least 110 degrees F at the 3 compartment sink.
4-301.12 Manual Warewashing, Sink Compartment Requirements (Pf) Staff stated they wash dishes in the one compartment sink. Must wash, rinse and sanitize food contact surfaces. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Pressure (Pf) There is not enough water pressure to effectively clean food contact surfaces. The faucet is not long enough to reach all 3 compartments of the sink. VR: EHS will return Monday, March 23 to verify there is adequate pressure to wash food contact surfaces. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs (C) Dumpster is missing the drain plug. Dumpsters shall be equipped with a drain plug to keep vermin out and liquids in. Contact your dumpster company to obtain a drain plug |