|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
The person in charge shall be a certified food protection manager. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Slaw in the cold hold prep bottom was prepared on 6/8/2026 and exceeded the 7 day mark. All foods shall be discarded if it exceeds the maximum of 7 days from when it was prepared. CDI- Manager dicsarded slaw. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)
Container of chemical under prep table area not labeled. Working containers with cleaners or sanitizers shall be clearly identified with the common name. CDI- Manager labeled container with the common name of the cleaner. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Observed three containers of salt not clearly labeled and identified. Working containers that have been removed from the original packaging shall be clearly identified with the common name. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination (C)
Observed speaker sitting on top of the bread near prep table area and cell phone sitting on sauce table. Personal items shall be stored away from food to prevent contamination. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
Bowl sitting on top of pretzel bites and scoop sitting in seasoning container above the prep table area. All utensils shall be stored in food with handle above the top of the food and container. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Observed multiple pans and food containers stacked together and wet. All food equipment and pans shall be air dried completely before stacking together. |