|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on duty at time of inspection. PIC shall demonstrate knowledge by being a certified food protection manager. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Eggs in steam well were holding at 109-115F, employee stated precooked eggs were reheated for hot holding at 8:00AM. Regulatory Authority recommended to reheat the eggs to 165F for hot holding. CDI: Employee reheated food to 170F before putting back into the steam well. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Can opener is not NSF approved. Information provided on which can opener is NSF approved.
4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Can opener can not be easily removable and cleaned. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floors shall be non-absorbent in areas subject to moisture. Wall paint behind prep area appears to be chipping. |