|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No CFPM present in the facility during inspection. 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. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11 Hot Water and Chemical - Methods (P) Dish machine observed with a surface temperature between 143-147F. Food contact surfaces that are cleaned and sanitized in high temperature dish machines shall achieve a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. PIC will wash and rinse utensils and equipment in the dish machine and sanitize at the 3-compartment sink until dish machine is repaired. VR: Verification required by 4/27/26
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Accumulation of soil observed on the ice machine baffle. Ice machines shall be cleaned at frequency necessary to preclude accumulation of soil. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C) Additional cleaning needed on and around toilet in the employee restroom. Plumbing fixtures shall be cleaned as often as necessary to keep them clean. |