|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No certified food protection manager. A certified food protection manager must be available during all hours of operation. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Pork in fryer basket and sauce with meat inside on the stove below 135 degrees. Maintain hot holding temperatures of food to be 135 degrees or higher. CDI PIC stated he will use food for personal use only. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Chicken and Cole slaw found covered stated to be made at 1:00pm found at 58 degrees covered. Cooked foods must be cooled to 41 degrees within 6 hours. Cool down foods uncovered or vented. Foods from ambient ingredients must be cooled to 41 degrees within 4 hours. CDI Foods uncovered to cool. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) No sanitizer made for the storage of in use wet wiping cloths. Ensure to provide sanitizer for in use wet wiping cloth storage. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11 Capacity - Quantity and Availability (Pf) Water temperature at 3 compartment sink reach 98 degrees. Water of at least 120 degrees must be provided for MFU to be approved for warewashing. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C) Areas of raw wood exposed. Either paint, seal or cover with materials approved in food establishments to make smooth easily cleanable and nonabsorbent. Areas of holes and rust in the ceiling. Areas of vinyl covering peeling. Repair. |