|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager - The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
No CFPM during inspection. Permit still within 210 days preventing point loss. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 - Time As A Public Health Control: The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. Pf Observed Marcos Pizza on THPC but no log available or time indication on Pizza. Ensure when arrival Pizza is indicated with time on TPHC log.
EHS observed THPC log but not written any time. CDI- Pizza by the end of the inspection had finished. EHS educated employees on where log was located in establishment and how to fill out for next event. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 - Sanitizers, Criteria: Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). P Observed sanitizer too high at 200 ppm. Ensure sanitzer is maintained at 50-100 ppm. CDI- EHS corrected bottle to 100 ppm. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.19 - Manual Warewashing Equipment, Wash Solution Temperature: During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Pf
Observed 2 comp sink at 104-106F. Adjust temperature to reach 110F. VERIFICATION IN 10 DAYS.
4-302.14 - Sanitizing Solutions, Testing Devices: A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. Pf
Employees could not located chlorine test strips. CDI- EHS provided county grant test strips. |