|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)-
No employees working had documentation of food safety training.
The person in charge 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 |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Additional cleaning is needed on the soda nozzles.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
CDI - Nozzles were sent back to be washed. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Chicken wings and skewered chicken measured 119-126F.
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(1) At 57oC (135oF) or above.
CDI - Chicken was voluntarily discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Frozen food items that were not in their original containers must be Date Marked of when it was opened.
(B) Except as specified in (E) - (G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in (A) of this section and: Pf (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; Pf and (2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. Pf
CDI - All frozen food items were properly date marked. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Replace the missing ceiling tile over the 2 door pull unit.
PHYSICAL FACILITIES shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C)
Additional cleaning is needed on the light fixtures in the food prep area.
PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C)
Low lighting in food preparation area. 16-37 f/c measured.
The light intensity shall be:
(C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. |