|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C). No staff members present have ANSI approved food management training. A CFPM should be present at establishment during all hours of operation. |
|
15
|
0
|
Food separated & protected |
No |
No
|
Yes |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Raw eggs stored over RTE (ready to eat) foods in the prep unit. All raw foods shall be stored below RTE (ready to eat) foods to prevent cross contamination. VR |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Container of sausage links in the auto sham warmer were holding below 135F. All hot TCS foods shall be maintained at 135F or above. VR |
|
23
|
0
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). One container of cut lettuce and one container of bbq in the prep unit did not have legible date marks. All TCS foods shall be marked with the date of preparation or date of discard (date marking allows foods to be held for 7 days, including the date of preparation as day 1). VR |
|
28
|
2
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-202.11 Restriction - Presence and Use (P). Many containers of pesticides stored throughout establishment, including Hotshot and Harris Home Pest Control. Only toxic materials necessary for the operation and maintenance of a food establishment shall be allowed in the food establishment. Licensed pest control may be obtained if pests are a problem in establishment. VR
7-102.11 Common Name - Working Containers (Pf). One unlabeled spray bottle of red liquid. Working containers shall be labeled with the common name of the contents. VR
7-201.11 Separation - Storage (P). Packages of bread used for food establishment are stored in a cabinet below bulk cartons of cigarettes. Toxic materials shall be stored in a location where contamination of food, equipment, utensils, single-use items, and linens cannot occur. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C). A few containers of dry goods were unlabeled. Ensure that all food storage containers are labeled with the common name of the contents. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (Pf). Several flies present throughout. Measures shall be taken to control the presence of pests on the premises. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-303.11 Cleaning Agents and Sanitizer, Availability (Pf). No sanitizer available at establishment. A chemical sanitizer shall be provided during all hours of operation. Sanitizer can be made by diluting plain bleach (chlorine) or QUAT (quaternary ammonia) with water. Concentration of sanitizer shall be verified with a test strip before use. QUAT test strips are available at establishment for use. If plain bleach will be used as sanitizer, ensure that chlorine test strips are obtained. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 System maintained in good repair. Employee bathroom toilet is unable to flush properly. The plumbing system shall be maintained in good repair. VR |