|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - Person in charge (PIC) failed to present adequate proof of Food Safety Manager education. Each establishment shall have a PIC present at all times that food is being handled. This or another (present) person with supervisory duties shall have passed an ANSI-approved Food Protection Manager test (such as ServSafe) and shall have the certificate available for review by the inspector. Several different certificates are now approved. Contact your inspector for more information. Food Employee food safety and alcohol safety classes typically do NOT meet this requirement. Item to be re-evaluated at next inspection. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P), - REPEAT - observed TCS food at reach in 1 temp ranged between 42-46. Maintain TCS foods in cold holding at 41F or less. CDI, PIC placed TCS food in ice bath and reduced the food amount in the containers, and placed remaining TCS food in walk in cooler. |
|
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 (C), ambient air for both reach in 1 and 2 showed temp above 41. Equipment shall be maintained in good repair. Adjust and repair both reach in. PIC adjusted reach in and it displayed 38F. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required (P), not able to see back flow prevention at ice machine. Backflow or backsiphonage prevention device installed on a water supply system shall standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. CDI, Education provided, PIC will make sure that backflow prevention is available by next inspection. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C. - REPEAT - Lighting is low at back of kitchen, especially at dry storage area and 3 comp sink, reading between 29 and 40 foot candles, several bulbs are out. 50 foot candles are required in all areas where food is being prepared. Increase lighting in these area. |