|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C). No certified food protection manager on staff at the time of inspection.
(A) The Person In Charge (PIC) shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P). The tongs at the rollers are switched at shift change, which is more than 4 hours.
**(C) If used with time/temperature control for safety food, equipment food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
CDI: the tongs were replaced. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). Italian sausage in the reach in cooler was dated 2/9 - 2/16 and hot dog with ice crystals on them and dated 2/2 - 2/10.
**(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1,
CDI: the dates were corrected. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System Maintained in Good Repair (C). The faucet at the three compartment sink is leaking.
**A plumbing system shall be: (B) maintained in good repair. |