|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) CPFM certifications have expired for both lead personel. A CFPM and the current certification shall be on the premises at all times of operation. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf The detergent washwater was 95 degrees F upon arrival and utensil washing going on. It was emptied and remade to 117 degrees f. CDI |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)
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. The hood and filters observed to be dust/grease builtup. The backs of some of the 1/2 sheet pans had a greasy film on them.. Maintain the 110+ degree hot wash water to get better grease cleaning on the pans. Have hood filters serviced regularly to keep greasy dust from accumulating. |