|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No CFPM on duty at time of inspection. A CFPM must be on duty during all hours of operation. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Observed sweet potatoes, bbq, noodles, hamburger, and other foods in refrigeration without dates. Food should be dated if held over 24 hours. REPEAT.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Observed a bag of ham and a container of ham steak with date of 2/13. Food should be used or discarded on Day 7. REPEAT. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) Quat strips at establishment are wet and will not work. Lactic acid strips are available, but establishment does not use lactic acid for sanitizing. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
Yes
|
Yes |
5-402.13 Conveying Sewage (P) Mop water and/or grease being dumped directly on the ground. Pile of sludge/ standing water where it is being dumped. All sewage must be conveyed in appropriate and sanitary manner. REPEAT. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C) Spot on ceiling near corner of hood needs repair so that it is smooth and easily cleanable.REPEAT. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) No lighting in 2 door refers. Inside of equipment, such as refrigerators, 20 ft candles are required. REPEAT. |