|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
Person in charge does not have food protection manager's training certificate available today. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.***REPEAT VIOLATION*** |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control (P) (Pf)
Times not indicated on the pizza boxes and the hot holding chicken and wedges per Hunts TPHC measures for quality control. Times added by manager. Follow hunts brothers TPHC guidelines and indicate time. CDI. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P)
Rubbing alcohol mix in spray bottle found resting on the prep table. Store where no contamination will occur. Chemical removed and placed on lower storage shelf. CDI. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Tray of utensil found stored on the chicken prep sink. Store utensils in a clean location where no contamination occurs. All removed and placed in the 3 comp sink to be washed, rinsed and sanitized. Utensils found stored in dirty holding containers. Store in a clean location CDI. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Replace blow light bulbs under the hood system Equipment shall be in good repair. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
Ware wash lines along the 3 comp sink and drainboard found with accumulation along the line surfaces. Lines cleaned, washed and sanitized. Ware wash surfaces are to be clean. CDI. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
4-602.13 Nonfood Contact Surfaces (C)
Clean the hand sink vat lines, nozzles and surfaces including the prep sinks exterior surfaces. Clean the cook line equipment, fryers, griddle surfaces, lower table and prep table surfaces, cadco exterior, wall racks, top roof of the hot cabinet box, hood vents and the condiment lid lines. Exterior surfaces are to be clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.16 Wall and Ceiling Coverings and Coatings (C)
Ensure all ceiling tile along the cook lines and hood areas are clean. Dust build-up observed. Clean the lower frp panel surfaces under the sinks and along the cook lines. Clean the floors under the cooking equipment and along wall edges. Floors, walls and ceilings are to be clean. . |