|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) There must be a certified food protection manager on duty any time food is prepared or served. There was no certified food protection manager on site during the inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning (P) Sanitize food contact surfaces of equipment and utensils before use and after cleaning. The chlorine sanitizer in the spray bottle was below 50ppm. Sanitizer remade during the inspection. Cutting boards at work stations were sanitized. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name - Working Containers (Pf) Spray bottle of degreaser was not labeled all chemicals not in the original container must be labeled. Label added. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food Labels (Pf) Label bulk sugar and flour containers. Containers labeled during inspection. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) - Store in use utensils in a clean and sanitized portion of the food preparation table or surface. Knives should be wiped down between uses. In use knives were stored under the steam table. Knives sent to wash. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11 Surface Characteristics - Indoor Areas (C) - The floors and shelving is lined in cardboard. Floors and surfaces must be smooth, easily cleanable, and non-absorbent. |