|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
Yes |
2-102.12 (A) Certified Food Protection Manager (C) No certified manager on duty. Must have a certified manager during all operational hours. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) Staff put gloves on before washing hands. Food handlers must wash hands before beginning work, change of tasks, after handling trash or using the restroom. CDI: EHS spoke to staff about handwashing and she proceeded to wash her hands. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Hamburger steak, peas, mashed potatoes on the hot holding unit and in Cambro were not hot enough. All hot held foods shall be held at 135 degrees F or higher. VR: EHS will return to verify temperatures are properly held. |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Fish, shrimp and chicken were above 41 degrees F. Must hold all cold foods at 41 degrees F or below. VR: EHS will return to verify cold holding temperatures. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
Yes |
2-303.11 Prohibition - Jewelry (C) Food handler had on many bracelets. Food handlers may only wear a plain band ring. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-602.13 Nonfood Contact Surfaces (C) Need to clean exterior of fryers. |
|
50
|
1
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11 Capacity - Quantity and Availability (Pf) No water was available at the beginning of the inspection. Must have water available at all times. CDI: A food grade hose was purchased and filled the water tank onsite. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
Yes |
5-501.113 Covering Receptacles (C) Flies were around the trash can inside the unit. Need to cover trash cans. |