|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A); Core; The person in charge is not a certified food protection manager. The PIC shall demonstrate knowledge by being a certified food protection manager through an accredited program (such as servsafe). |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P); PIC could not provide an oral or written employee health policy. Employees shall be aware of the top foodborne illnesses, their symptoms, and when they should be excluded or restricted from work. CDI- Employee health policy was provided during the inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P); Raw chicken was stored above ready to eat sauces in the reach in cooler. In order to prevent cross contamination, raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P); Chicken was found being held below 135F in a fryer basket between being served. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated during the inspection. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf); Ready to eat potentially hazardous food cooked yesterday was found with no date marking. After being cooked or prepared, ready to eat potentially hazardous food shall be dated to indicate when the food must be discarded within a 7 day period. CDI- Food was dated as needed. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C); Damp/soiled wiping cloth was found being stored on a prep table. Between uses, wet or moist wiping cloths shall be bed in an approved sanitizer at an appropriate concentration. |