|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C): There should be a certified food protection manager during all times of operation that has passed and exam that is part of ANSI accredited program with in 210 days of permit. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf): Hand dryer in the women's restroom would not turn on. CDI: Paper towels were placed in the retsroom. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P): No sanitizer was in the spray bottle. Sanitizer should be available at 50-200 ppm chlorine solution or 200-400 PPM QAC. CDI: Sanitizer was refilled in the dispenser and then bottle was refilled. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C): Several dead roaches were observed in the cabinets. Take measures to eliminate pest presence and clean remove dead insects. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-602.13 Nonfood Contact Surfaces (C): Clean cabinets to remove debris and dead insects. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
Yes |
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C): Remove items that are not in use in the front kitchen,
6-501.12 Cleaning, Frequency and Restrictions (C): Clean to remove spills in the front kitchen. |