|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - Employee that holds CFPM has expired and not on duty during the inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A) (1) (a) Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw pork was stored over cheese in the one door upright cooler. Do not store raw meat over any ready to eat food and store raw meats in order of final cook temperature with meats with the highest final cook temperature stored below meats with lower final cook temperature. Pork placed on the bottom shelf during the inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) The front prep cooler on the cook line failed to keep foods at 41 F or below. All TCS foods must be held at or below 41 F. CDI foods over 4 hours old were discarded by the PIC and foods less than 4 hours old will be discarded once they reach 4 hours from initial cook. Repair cooler and call for a verification visit. The one door upright cooler was holding foods above 41 F all PHF moved to another cooler to chill to 41 or below. |
|
37
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11 Food Labels (Pf) Label 1 bulk breading containers. labels added. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) In-Use Utensils, Between-Use Storage (C) Knives were stored between prep tables on the cook line. Utensils shall be stored on a clean portion of the food preparation table or cooking equipment that is cleaned and sanitized frequently. Knives removed and taken to the dish machine. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 (A) Good Repair and Proper Adjustment - Equipment (C) Several cracked lids were observed on food containers. A sieve had small wires starting to come off and was discarded during the inspection. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4-1 and 4-2. |
|
50
|
1
|
Hot & cold water available; adequate pressure |
No |
Yes
|
No |
5-103.11 (B) Capacity - Quantity and Availability (Pf) There is no hot water at the front hand sink in the kitchen. Hot water at all hand sinks must reach a minimum of 100 F. |