|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. No certified food protection manager present during inspection. Call 9109978320 to enroll in servsafe |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11(A) - C Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. Employee food observed on plate stored with sauce packets. Employee drinks observed on top of maketable. Items moved to proper storage during visit. CDI |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - C The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by routinely inspecting incoming shipments of FOOD and supplies, routinely inspecting the PREMISES for evidence of pests, using methods, if pests are found, such as trapping devices or other means of pest control as specified under § 7-202.12, 7-206.12, and 7-206.13 and eliminating harborage conditions. Roaches observed at hot water heater. Pest control made visit to facility yesterday but employees stated that area was not treated. Work with Pest control operator to remove best presence. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 - C During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container, on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at as required, in running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes, in a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS or in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned as required. One container of utensils on grill observed at 130F. Item placed on other grill and maintained above 135F. Education given to employees on proper storage. CDI |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - C Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Small buildup of food observed under grill area and on legs/shelving of equipment holding grill. Continue working to remove buildup. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls of bathroom and hallway to remove dust and dirt/shoe prints. Wall and floor around cookline/grill observed with large black buildup. Clean walls/floors as needed to remove buildup. (Major improvement shown). Small buildup observed on plastic wall shield near grill. Clean to remove buildup.
6-501.11 -C PHYSICAL FACILITIES shall be maintained in good repair. Replace cracked plastic shield connected to wall near grill. (Ensure no physical contamination can occur) |