|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Protection Test had been taken and passes. Each time food is handled, prepared, displayed, or served, the person-in-charge must have a valid Manager's ServSafe or ANSI approved food certificate on hand at the time of the inspection. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a handwashing sink Operation and maintenance
(A)A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
(B) A handwashing sink may not be used for purposes other than handwashing. Pf
There was a black water hose stored in the handwashing sink. There was a box of pork stored in front of the sink. Hand washing sink must never be used for any other purpose other than handwashing. CDI... The items were corrected. |
|
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) The ham and turkey that were cut were not labeled with the date the product was first opened. These item must be properly date marked. The food items will have a 7 day shelf life. CDI... The food items were properly date marked. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) The sanitizer bucket was not labeled. All working containers must be labeled with the common name of the item in container. CDI.. The sanitizer bucket was labeled. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. There were flies observed in the meat market. Steps must be taken to eliminate the pest problem. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.12 Food Storage, Prohibited Areas (C) There were several boxes of meat stored on the floor in front of the display and walk-in freezer unit. This is a repat item but not severe enough to take full credit. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Clean dishes were stored on dirty lower shelves. Clean dishes must be stored in a clean location. CDI.. The dishes were washed again and placed on a clean shelf. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Clean the three compartment sink. Clean storage shelves. Clean items at a frequency necessary to eliminate debris. |