|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
2-102.12 (A); Core; [Repeat] The manager in-charge did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled, prepared, or displayed the manager-in-charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection. CDI- a list of courses available in the area provided. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14; Priority; [Repeat] PIC observed handling raw shelled eggs with gloved hands but did not wash hands before donning new gloves to handle ready-to-eat food items. Hands shall be washed after engaging in other activities that contaminate the hands. CDI- Education given on when to wash hands. PIC hands were washed when instructed. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A); Priority Foundation; A fan was observed sitting on top of the handwashing sink in the dish area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- education given and fan was removed.
5-205.11 (B); Priority Foundation; A soiled rag was observed in the handwashing sink near the main cooking area. A handwashing sink may not be used for purposes other than handwashing. CDI- education was given and rag was removed.
6-301.12; Priority Foundation; Paper towels were not available at the handwashing sink near the main cooking area. Provide paper towels or approved alternative for hand drying at each handsink. CDI- paper towels were provided. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) ; Priority; [Repeat] Corned beef hash and tomato sauce sitting on the shelf above the flat top grill was observed holding between 75-77F. Fried potatoes were also sitting on the countertop holding between 81-95F. Except during preparation cooking, cooling or Time as a Public Health Control, TCS foods being held hot shall be maintained at 135F or above. CDI- all food items were reheated to 165F or cooled down to 41F by placing into the coolers. Time as a Public Health Control was discussed as an option as well. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13; Core; [Repeat] Cleaning needed throughout establishment. Especially outsides of equipment, refrigerators, and shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11; Core; Repair the peeling walls throughout the kitchen. All floors, ceilings, and wall must be smooth and easily cleanable. Repeat.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11; Core; Employee cell phone and keys observed being stored with clean plates and bowls. Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. |