|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12(A) Certified Food Protection Manager - C
Person-in-charge (PIC) during the inspection could not provide proof of Food Protection Manager certification through an accredited program. Provide as required. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
6-301.12(A-D) Hand Drying Provision - PF
Observed handwashing sink in the toilet room without individual disposable paper towels. Make sure each handwashing sink is supplied with towels or other approved hand drying devices during all hours of operation. CDI-by resupplying handwashing sink with paper towels.
6-301.14 Handwashing Signage - C
Observed a handwashing sink(s) not provided with a handwashing sign. Make sure a handwashing sign is provided for each handwashing sink used by food employees. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P
Observed spray bottle of chlorine sanitizer solution reading too strong. Must maintain at 50-200ppm. CDI-by refilling to proper strength. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
The basin of the handsink before you enter the kitchen area is cracked. Components of equipment shall be kept in good repair. Have repaired. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C)
The lights are currently not working in the kitchen where food employees work with food, utensils and equipment. At least 50fc of light is required for surfaces where food employees work with food, utensils or equipment such as knives, slicers, grinders or saws where employee safety is a factor. The PIC stated that there is an issue with the breaker and he has been in contact with his electrician to come out and have it repaired. |