|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
DID NOT HAVE CERTIFIED FOOD PROTECTION MANAGER ON SITE DURING INSPECTION. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash (Pf)
HAND SINK WAS BLOCKED WITH FOOD PRODUCT. KEEP HAND SINK CLEAR SO IT IS EASY TO WASH HANDS.
CDI - HAND SINK WAS CLEARED AND AVAILABLE FOR USE. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)
DID NOT HAVE PAPER TOWELS AT HANDSINK.
CDI - PAPER TOWELS WERE PROVIDED. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
CHEESE, TOMATOES, AND LETTUCE WERE OUT OF COLD HOLDING TEMPERATURE.
CDI - ITEMS WERE DISCARDED. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Controlling Pests (Pf)
FLYS PRESENT IN KITCHEN DURING INSPECTION.
TREAT AS NEEDED. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
ADJUST PREP COOLER SO IT WILL HOLD ITEMS AT OR BELOW 41F. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
CLEAN COOLERS AND EQUIPMENT AS NEEDED. |