|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
Yes |
No responsible employee present with Certified Food Protection Manager training.
2-102.12 (A) Certified Food Protection Manager (C) |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
No paper towels provided at make line handsink. Towels placed at handsink during inspection.
6-301.12 Hand Drying Provision (Pf) |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
Two intact packages of chicken and two intact packages of beef were present unattended on prep table at onset of inspection. Chicken was 67F in center of product, beef was 72F in center of product. Single employee present did not know when foods were pulled to thaw as they were under running water when they arrived to work. Cold running water in prep sink was measured at 95F. Meats discarded during inspection due to lack of reliable timeline of temperature maintenance.
3-501.13 Thawing (Pf) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
Many dead roaches present on floor behind equipment, in cabinets and at cash register area. Employee states last pest control treatment was roughly two weeks ago.
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
Yes |
Splashguard installed between prep sink and three comp sink however guard does not extend the full length to the outer rim of the sinks. Guard ends several inches short still allowing for cross contamination of foods.
3-305.14 Food Preparation (C) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Microwave is damaged/burned on interior. Interior walls of walk-in cooler rusting.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
Yes |
Residue, splatter and/or debris present on equipment housings, ledges (esp trough on front of proofer/oven where standing water is accumulating and stagnating), in cabinets, facings (esp at shelf under make line).
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
Yes |
Floor tile under three comp sink in bad repair. Several tiles are cracked or broken, several are loose or not adhered to the subfloor. General cleaning needed of flooring under three comp sink.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) |