|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager - 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. No CFPM present during inspection. Establishment advised to received required training. REPEAT. Obtain certification. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P Observed potato wedges on the serving line temp at 124 F. CDI-PIC reheated potato wedges in the fryer to 165 F. Be sure to maintain foods in hot holding at 135 F or above. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf Observed two opened packages of sliced cheese with no date mark. CDI-PIC placed date mark. Be sure to date mark once opened or prepared and held more than 24 hours. |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers in lowboy under the prep unit with no labels. Label containers if not in original containers to easily identify. REPEAT. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Observed minor microbial growth in RIF. Observed food debris inside prep unit. Observed food debris around prep unit. CLEAN. REPEAT. |