|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) -Person in charge does not have a certificate from an ANSI approved food service course, priority items marked today, and unable to answer some basic questions regarding food service. Repeat violation. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 A - Person in charge not a certified food protection manager. Repeat violation. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 A, 1 - Maintain TCS foods in hot holding at 135F or above. P. Cheese sauce in unapproved cheese warmer 108 degrees. According to employee cheese sauce in warmer 3 hours. 3-403.11- When reheating commercially prepared food that has never been heated in the establishment, the food must be reheated to 135 degrees within hours. Corrected during inspection-cheese sauce discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. Pf. Today wieners, cheese sauce and slaw not date marked. According to employee, slaw purchased every other day. If the slaw is opened and held for more than 24 hours after opening, the slaw must be date marked. If food requires refrigeration and can be eaten the way it is, it must be date marked-time/temperature control for safety food that is ready to eat must be date marked. Corrected during inspection-wieners dated 3/2 and cheese sauce date 2/27 during inspection. Once food is date marked, you have 7 days to use, and the day opened or prepared counts as day one. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 - Food Equipment, Certification and Classification: 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 ANSI-accredited certification program. 1 door freezer appears to be domestic. Cheese warmer appear to be domestic. Repeat violation. Employee stated that cheese put on nachos and menu indicated cheese put on chili cheese fries. The air fryer appears to be restaurant grade, but could not find any indication that it was approved by a certification program recognized by the American National Standards Institute. Need to get make and model of air fryer so this can be checked. Cannot serve nachos and cheese because of limitation of menu. Can only reheat chili and wieners. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. the hand sink in the kitchen needs to have spigots repaired so that the water can easily be cut on and off. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Physical facilities shall be maintained in good repair. Floor finish coming up in kitchen. Repeat violation.
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. Clean leaves out of outside can wash. Repeat violation. |