|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
Person in Charge (PIC) must have Food Safety training. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Observed opened container of slaw and opened package of bologna that did not have date marks. Whenever a package is opened, the package must be date marked the day that the package was opened. The use by date is 7 days from when the package was opened. Also, cooked food that is held as left overs for more than 24 hours, a date must be placed on the package.
CDI
The bologna package and the slaw container was date marked 4/13/26 and the use by date was labeled as 4/19/26. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Need to store the wiping cloth in a sanitizer bucket. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C)
House hold croc pot used. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Chlorine test strips are needed. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C)
Need to clean around the dumpster area. |