|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 A - 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. Repeat violation. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 A, 2, b - Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. P. Today food stored in proper order except country ham over cut lettuce inside makeup cooler. Country ham is a raw pork product that has been cured, not cooked. Corrected during inspection-country ham put on bottom shelf. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 C - Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Need to keep plastic pulled over the lips of the takeout cups at cash register. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 C Non-food contact surfaces and utensils shall be clean to sight and touch. Clean bottom shelves to tables, inside hot cabinet at drive thru, side of stove/oven, side to fryers, table top that grill sits on, racks in walk-in cooler, inside cooker and the glass window, ice guard to ice machine in waitress station, top of dishmachine. Repeat violation. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Physical facilities shall be maintained in good repair. Paint flaking on ceiling and some on walls in room with smokers. This needs to be addressed because it is a source of potential contamination of food. Floors in kitchen need repair. Repeat violation.
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floors, walls, ceilings, light lens through kitchen as needed. Repeat violation. |