|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C). No food employee at the establishment had a food protection manager certificate at the time of the inspection. The person in charge must be a certified food protection manager who has shown proficiency by passing a test that is part of an accredited program. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). Chorizo and salsas were not date marked. Ready to eat time/temperature control for safety food shall be marked to indicate the date or day by when the food shall be sold, consumed, or discarded. The food had 7 days to be used, and the day the food is prepared shall count as day 1. CDI: food was date marked. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 (D)(1) Outer Openings, Protected (C). Skylight and door are left open for ventilation. Outer opening of a food establishment shall be protected against the entry of insects and rodents by placing a 16 mesh to 1 inch screen. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 (A)(2) Food Storage - Preventing Contamination from the Premises (C). Pots of rice and chicken were left uncovered. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. |