|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) 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 shall be present at all times of operation. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 (O) Person in Charge (Pf) Ensure food employees are informed of their responsibility to report required symptoms, illnesses, and exposure. Location did not have document/knowledge. Document given during inspection. CDI |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Location did not have documentation. Document given during inspection. CDI |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) Observed no paper towels in bathroom. PIC added paper towels during inspection. Provide paper towels, or an approved alternative for hand drying at each hand sink. CDI |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Observed sausage(patties and links) and omlettes with no date mark. PIC stated they had been thawed and opened Saturday/Sunday. PIC added date accordingly. Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. CDI |