|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. For classes and exams to become a certified food protection manager, go to ServSafe.com OR raisethegrade.com |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A); Priority Foundation; There were several dishes stored as clean that were greasy to the touch. There were several dishes stored as clean that had wet and dried food debris on the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean shall be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed again. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17; Priority Foundation; Opened packaged of deli meats, opened pizza sauce, wings, and other items did not have a date mark.- TCS foods shall be date marked once held over 24 hours.- CDI, items marked with the dates prepared. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11; Priority; There were several chemicals stored above clean dishes.- Toxic materials must be stored so they can not contaminate Food, Equipment, Utensils, and Single-Service Items. CDI.. The chemicals were moved away from the dishes and food prep areas. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11; Core; Gaskets throughout are torn.- Equipment shall be maintained in a good state of repair and condition.- Please replace gaskets. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves, dunnage racks, speed racks, refrigerator door frames and gaskets, drip trays/areas under pizza oven conveyor belts, hot holding cabinet interiors, food prep sink interiors. Food contact surfaces of some cooking/baking pans had significant encrusted grease/crust accumulation but were being stored as clean...Food contact surfaces of cooking/baking equipment and pan shall be kept free of encrusted grease deposits and other soil accumulation. Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment above. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12; Core; A very deep cleaning of the floors and walls are needed throughout the food stand. Clean the floors and walls near the sinks and food prep areas. Clean the floors in the walk-in cooler. Clean the floor and walls near and around the pizza oven. Clean the floor and walls around the food prep area Clean the floor and walls near the mop sink area. Clean the floor and wall near the dough making section.- Physical facilities must be cleaned as often as necessary to keep them clean. |