|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12- The manager present was not a certified food protection manager. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. Have at least one certified food protection manager working in the kitchen at all times.
The kitchen was not open so no violation noted. Ensure that there is a certified manager present when the kitchen is in operation. |
|
23
|
0
|
Proper date marking & disposition |
No |
No
|
No |
3-501.18- there was a box of pre-cooked sausage patties that expires today still stored in the reach in cooler and should have been discarded after breakfast, it cannot be used tomorrow. Ensure that all dated foods are properly discarded within the 7 days. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P |
|
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)- The reach in cooler in the back is designated for the storage or bottled and pre-packaged foods only and was being used to store open packages of food. Use the cooler per manufacture recommendations. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.116- There were only chlorine test strips available at the time of the inspeciton and quat sanitizer is in use. Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf
Obtain the appropriate test kit or use bleach as the sanitizer. |