|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
No Certified Food Service Protection Manager present at time of inspection. Recommendation: obtain required Food Service Certification |
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
No person in charge to demonstrate effective knowledge of food borne illness or food safety. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
No |
Hotdogs recorded at 90 degrees Fahrenheit at time of inspection. Potentially hazardous foods such as hotdogs shall be held at a minimum temperature of 135 degrees Fahrenheit. Hotdogs shall be reheated to 165 degrees Fahrenheit for 15 seconds and then transferred to a hot holding unit to be held at a minimum of 135 degrees Fahrenheit. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
Non food contact surfaces such as shelves shall be cleaned. |
|
53
|
1
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
Dirty toilet fixtures; both toilet and lavatory fixtures shall be cleaned and sanitized. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Walls and floor located in the utensil washing room and bathroom shall be cleaned. |