|
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. No servesafe manager present with certification. Call 9109978320 to enroll in next servsafe course. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) - P Hot held TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 57°C (135°F) or above. Fried chicken, chicken with sauce in hot holding cabinet, hot dogs, chicken sandwhich, and hamburgers in pizza hot holding unit observed below 135. Fried chicken and chicken with sauce removed to begin cooling. Chicken sandwhich, hotdogs, and hamburgers converted to time during visit. CDI |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 - Pf Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: placing the FOOD in shallow pans, separating the FOOD into smaller or thinner portions, using rapid cooling EQUIPMENT, stirring the FOOD in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient or other effective methods. Sausage observed beginning to cool in reach in cooler wrapped tightly with plastic wrap. Items vented during inspection and PIC informed to monitor item. CDI |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. Gasket in reachin cooler in the back storage room observed torn. Seal on hot holding unit observed pulling apart. Repair seal on unit.
4-501.11 Equipment shall be maintained in good repair. Both Ovens observed broken, hot holding unit observed broken. Repair ovens and replace hot holding unit. Shelf on Drainboard observed rusty, replace rusty component. Reach in freezer observed with motor in unit frozen up. Service unit to ensure proper function.
4-205.10 - C Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Pizza unit observed not maintain temperature, as well as, being used for hot holding of sandwhich which is not its intended use. Get proper equipment for holding in facility. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Physical facilities shall be maintained in good repair. Baseboards observed pulling off in kitchen. Replace baseboards missing in kitchen or pulling off. Cabinets/counter tops in self service area observed in poor repair. Repair doors and corners of cabinets that are in poor repair. (Improvement shown since last visit) |