|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager - No CFPM present. CFPM must be present during food handling. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - Properly stored foods based of minimum cooking temperature in order to prevent cross contamination. One pack of raw bacon commercially packaged observed stored over potato salad in prep unit. CDI-Moved to be below RTE foods.
All other foods properly stored. Improvement. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding - When held hot, TCS products must be held at 135F or above. Grilled pigtails observed at 119-130 F. CDI-Reheated to 165 F and above. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Date mark lacking on hot dogs. CDI-PIC stated prepped 5/27/26; PIC dated. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Establishment lacking thin probe thermometer. Verification to be made to ensure thermometer secured. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - Squeeze bottles lacking identifying labels. When removed from original container, products must be labeled unless clear and obvious. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations - Wet wiping cloths stored on counter top outside of sanitizer solution. When held wet, wiping clots shall be stored in sanitizer solution. CDI-moved to soiled towel compartment. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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.
Fryer basket, fryers, stove, refrigeration racks etc. in need of cleaning/degreasing. Heavy grease buildup. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.11 Outdoor Storage Surface - 1 outdoor waste receptacle stored on grass behind facility. Outdoor waste receptacles shall be stored on surfaces that are smooth and nonabsorbent. |