|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
Person-in-charge (PIC) during the inspection does not have Food Safety Manager certification through an accredited program. Provide as required. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Observed a sandwhich being held hot temping at 122F. TCS foods being held hot need to be kept at 135F and above. CDI- The temperature on the unit was increased. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Observed a spray bottle of water unlabeled in the back bakery section. Must be labeled with a common name as required. CDI- The bottle was labeled. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
Observe a box of single service sandwhich containers on the ground in the back storage area. Must keep single-service items stored at least 6 inches above the floor, in a clean, dry location and not exposed to splash, dust or other contamination. Have picked up. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Observed slight debris buildup in the sliders of the display cases up front. Non-food contact surfaces of equipment shall be kept free from the accumulation of dust, dirt, food residue and other debris by cleaning at a frequency to prevent the accumulation of these soil residues. Clean as needed. |