|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 - Certified Food Protection Manager: The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. No one present had certification. Obtain certification before 180 days after transitional permit being issued to avoid points being taken. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 - Responsibility of Permit Holder, Person in Charge, and Conditional Employees: Ensure food employees report illnesses, symptoms and exposure. Pf No sick employee policy available at time of inspection. CDI by providing PIC with policy. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 - Clean-up of Vomiting and Diarrheal Events: A FOOD ESTABLISHMENT shall have written procedures that address the specific actions EMPLOYEES must take when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. Pf Policy was not available at time of inspection. CDI by providing PIC with policy. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 - Sanitizers, Criteria: Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). P Sanitizer in 3-comp sink was found to be at 200ppm. CDI by PIC who remixed to proper concentration. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Torn gaskets observed on prep top cooler. Also, wire racks in 1 door cooler are rusting on ends. |