|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
Repeated Violation.
2-102.12 (A) Certified Food Protection Manager (C)
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. There was no certified food protection manager during the inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Gloves were worn out to the dining room and back into the kitchen without a glove removal. Change gloves when tasks are changed. Or remove gloves when returning to the kitchen before washing hands.
CDI- Gloves were removed and task was changed. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Ham that was date labeled for 12/2 was stored in the side by side cooler. Ham should have been disposed by the end of the day on 12/8.
CDI- Ham was voluntarily disposed of. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Quat sanitizer was in excess of 500ppm. Maintain quat at 200-400ppm.
CDI- EHS demonstrated the proper dilution of quat and diluted it to 300ppm. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
Yes
|
No |
Repeated Violation
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
There was no food thermometer. Provide a small diameter thin tipped probe digital thermometer for measuring food temperatures.
Verification Required- An inspector shall return in 10 days time to verify compliance. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Dish machine and 3 comp sink area were covered in a layer of residue. Clean non-food contact surfaces frequently to keep build up from forming. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Both dumpster doors were open. Keep dumpster doors closed to prevent vector harborage.
5-501.115 Maintaining Refuse Areas and Enclosures (C)
The area around the dumpsters was covered in trash and there was a container full of water and trash. Keep dumpster areas clean. |