|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No certified food protection manager on duty. A certified food protection manager must be on duty at all times. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw hamburger over top of sliced cheese and sauces in make line prep cooler. Maintain the storage of raw meats below RTE foods. Do not store RTE foods under raw hamburger. CDI Space under hamburger cleared by PIC. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling (P) Cooked cooled peppers dated 3/24 at 45 degrees. Cool down cooked foods to 41 degrees within 6 hours. CDI Items discarded by PIC. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) 2 hamburger patties in hot holding unit at 127 degrees. Maintain TCS foods to be 135 degrees or higher. CDI Hamburger discarded by PIC. |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-502.11 (B) Good Repair and Calibration (Pf) Thermometer provided read 20 degrees in ice water. Maintain thermometer to be calibrated. CDI EHS educated PIC and calibrated thermometer. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Outer Openings, Protected (C) Upon arrival, back door open. Maintain doors to be closed to prevent entrance of pests. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Box of lemons stored on the floor. Maintain food storage to be 6 inches off of the floor. Bread rack in close proximity to handwashing station lacking splash guard. Maintain at least 18 inches of space between food and handwashing station to prevent contamination. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C). 3 comp sink has deep dents in each compartment. Maintain equipment to be in good repair, smooth and easily cleanable. Cracked lids on breader containers. Replace. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Inside top of 2 door cooler with buildup. Clean at a frequency to prevent buildup. |