|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
No Certified Food Manager present at time of inspection. employee(s) shall obtain or become a certified Food Protection Manager as required by rules. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
employee failed to sanitize the surfaces of multiuse utensils before storing on shelves or before use. All food contact surfaces shall be sanitized by approve means after being cleaned. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
foods on the salad bar were being held above 41 degrees Fahrenheit. All foods shall be held at 41 degrees Fahrenheit or below at all times (tomatoes, cilantro). |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
Potentially hazardous foods stored in the walk-in cooler freezer and reach-in prep unit shall be cover and protected from any possible contamination. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
Lid and doors to dumpster open. Close doors and lid in order to prevent flies from gaining access to dumpster. Drainplug needed on dumpsters. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
Dirty vents located throughout kitchen; ventilation shall be cleaned. Replace blown light bulbs in fixture in kitchen located near food prep areas. |