|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
the person in charge must be a certified food protection manager |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Hand Drying Provision (Pf)
There were no paper towels at hand sink. Must have them at sink at all times. CDI- paper towels were added |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
Inside ice machine was dirty. Must clean after regularly. CDI- it was cleaned |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. -P
hamburger in hot hold unit was 114F. Must be 135F or above. CDI- it was discarded |