|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
Yes |
2-102.12 (A) Certified Food Protection Manager (C)
Certified food protection certification required. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash (Pf)
Storage in the hand sink. Need to make an area to for washing hands. There was an interruption in water supply.
CDI
Water was brought in. Handsink became available for washing hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Storage in the hand sink. Need to make an area to for washing hands. There was an interruption in water supply.
CDI
Water was brought in. Handsink became available for washing hands. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Hot dogs in the refrigerator were at 60F. Store cold food at 41F or less. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-203.11 Temperature Measuring Devices, Food - Accuracy (Pf)
A thin probed thermometer is required. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Need to clean equipment. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf |