|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
Food safety training is required. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Open containers of food did not have date labels on the packages. |
|
36
|
1
|
Thermometers provided & accurate |
No |
Yes
|
No |
4-302.12 Food Temperature Measuring Devices (Pf)
The battery is dead on the thermometer. A working thermometer is required. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Cutting Surfaces (C) Cutting board is heavily marked. Replace or resurface.
4-205.10 Food Equipment, Certification and Classification (C) Deep fryer fry daddy's are not approved. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Grease build up on deep fryers. |
|
50
|
1
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
Does not have adequate hot water. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
No |
5-403.11 Approved Sewage Disposal System (P)
Septic system is on different property. Back property sold and the new survey shows the septic system on different property. |