|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 (A) - (C )(1), (4)-(16) No CPFM on duty at time of inspection and facility received a priority violation. The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. CDI, education. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) No CPFM on duty at time of inspection. PIC shall demonstrate knowledge by being a certified food protection manager. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Dried food debris stuck to the probe of the facilities thermometer. Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. CDI, thermometer cleaned. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Livermush and cooked bologna holding in the reach in cabinet at less than 135F. Maintain TCS foods in hot holding at 135F or above. -P CDI, voluntary discard. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) No times for food held on TPHC in the facility. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf CDI, times marked on the food sheet. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Flying insects observed in the facility. Keep the premises free of insects, rodents, and other pests. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 Dry wiping cloth used as a biscuit covering in the hot holding cabinet to keep the biscuits from getting hard per employee. Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Employees engaging in food prep wearing an uneasily cleanable ring and a wrist watch. Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Holes in the particle board wall around the food prep sink. Dust accumulating on the ceiling above the handwashing sink and the fryer. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained clean and in good repair. |