|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf). Hot packaged food on time control observed past its prescribed time parameters. 12 different things including biscuits, burritos and wraps discarded voluntarily as the corrective action. Monitor discard times for hot food and do not allow them to sit out for purchase after the time frame has expired. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C). Observed open rolls of paper towels stored underneath hand sink plumbing lines. Single-use articles may not be stored underneath plumbing lines. These were moved as the corrective action. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C) No light bulb observed in outside storage building for dry goods. Replace the light bulb to provide at least 10 foot candles of lighting in the dry storage. |