|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
Person in charge did not have food protection manager training certificate. No pic on duty has current certification from an accredited institute.
2-102.12 (A) Certified Food Protection Manager (C) |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Fan was blocking hand sink upon arrival. Fan moved and sink cleared. Do not block hand sink. Keep open for hand washing only and utensils away from the hand sink vat to prevent contamination. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
Clean the tooth on the can-opener. Can opener placed in the 3 comp sink to be washed, rinsed and sanitized. Food contact surfaces are to be clean. CDI |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
Ensure hair restraints are worn. wear a hat, visor or a hair net. Manager not wearing hair restraint wile prepping vegetables. Hat placed on during inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Keep the wet rags stored inside of the sanitizer buckets with correct santizer strength. Wet rags found on the mixer top. Rag removed and placed inside the sanitizer bucket. Store in proper concentration of 50ppm to 200ppm. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
Clean the 3 comp sink vats and drainboard surfaces. Clean the lower exterior surfaces of the sink vats. Ware washing equipment is to be clean. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 base of the large dough mixing bowel base area, the sides of the oven and cook line equipment exterior surfaces and sides. Clean the face of the ovens and fryers as well as the sides of the condiment cooler/pizza make lines. Clean the interior surfaces of the condiment cooler and the ledge line inside the condiment cooler. Clean the rolling rack trails and the interior of the large can opener and the trail on the rolling racks in the walk in cooler. Clean the interior of the 4 door continental with condensation on the bottom as well a build-up. Clean the prep table top ledge and lower cabinet interior portions. Clean the make line prep table cold hold lid ledge line. Clean the rear 4 door reach in on the inside and door jam areas. Clean the counter lines and lower surfaces along storing cabinets. Equipment is to be clean. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C)
Clean the sink and toilet fixtures. Plumbing fixtures are to be clean. Toilets and sink fixtures found dirty in the restroom. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.16 Wall and Ceiling Coverings and Coatings (C)
6-501.12 Cleaning, Frequency and Restrictions (C)
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C)
Clean the floors along the wall edges and equipment lines in the rear back storage room and throughout the kitchen. Clean the floors under the cookline, fryers and under makelines. Clean the FRP along the cook line and remove splatter and staining. Relace soiled ceiling tile and fix the ceiling in the Restroom. Clean the restroom floors and walls. Clean the floors around wall edges, under equipment, cook line areas, storage lines and where observed in need of cleaning. Floors, walls and ceiling are to be clean and in good repair. Clean the ceiling tile and vent returns above the prep table with observed dust build-up. Floors , walls, and ceiling surfaces are to be clean and in good repair. Clean the bar rear side ledge and lower compartments under the hood. Clean the wall attachment along the walls such as plugs, receptacles and pipes.
6-501.12 Cleaning, Frequency and Restrictions (C)
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) |