|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)- No certified food manger present during time of inspection. A CFPM must be present when food is being prepared and served. Establishment has 210 days from day of permit to complete training. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- Hand wash sink observed blocked by boxes and stool at beginning of inspection. A hand wash sink must remain accessible at all times so that hand washing is not discouraged. CDI, PIC moved items immediately. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)- Chlorine sanitizer observed weak and not measuring on test strips. Chlorine sanitizer must be maintained in 50-100ppm range. CDI, sanitizer remade during inspection to test 200ppm. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C)- Food employee observed with beard and no beard guard. Food employee observed with no hair restraint. Hair must be effectively restrained. Wear beard guard and hat. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Sanitizer bottle observed with broken sprayer. Equipment must remain in good repair. Replace. |