|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) Provide a certified food protection manager on duty within 210 days of permit date. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf) Replace battery in soap dispenser. CDI Battery was replaced. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Maintain a 200-400 ppm quaternary ammonia sanitizing solution available at all times of operation. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Maintain hot held foods at least 135 degrees F. CDI Foods in question were rapidly reheated to 165 degrees F. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf) Provide a 0-220 degree F stem thermometer or a battery powered thermocouple for checking food temperatures. VR |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Make sure all equipment is in working order when food is stored in it. Chafing dishes must have butane available to properly hot hold food. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) Provide quaternary ammonia test kit available to test sanitizing solution concentration. VR |