| # |
Comments |
Points |
| 2. |
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. To find certified food protection manager classes and exams both in English and Spanish, go to ServSafe.com OR raisethegrade.com |
1.0 |
| 10. |
5-202.12; Core - No hot water was available at kitchen handsink because hot water faucet knob was stripped and water could not be turned on...Hot water of at least 100F shall be provided at handsinks...Repair stripped hot water knob to provide hot water of at least 100F at handsink. |
1.0 |
| 10. |
6-301.12; Priority Foundation - No paper towels were available at kitchen handsink...Paper towels or other approved hand drying device shall be provided at each handsink...CDI by providing paper towels at handsink. |
0.0 |
| 21. |
3-501.16(A)(1); Priority - Several hot TCS* foods were below 135F (see temperature chart)...After properly reheating, hot TCS* foods shall be kept at 135F or above throughout entire product or approved time as a public health control (TPHC) procedure may be used...CDI by voluntarily discarding foods at end of breakfast period. TPHC procedure and template discussed with person in charge. |
1.5 |
| 22. |
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods in buffet counter refrigerator were above 41F (see temperature chart)...Unless actively preparing, properly cooling or using time as a public health control (TPHC), cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods. Lower temperature inside refrigerator to maintain foods at 41F or less. |
1.5 |
| 23. |
3-501.17; Priority Foundation - Bag of sausage links opened more than 24 hours ago (yesterday or day before) had no date...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates of when packages were open (this includes TCS* food packages open and/or removed from freezer and packages open AND eggs, sausage, potatoes reheated and cooled, etc.)...CDI by placing date on open bag of sausage links. |
0.0 |
| 36. |
4-204-112; Core - No thermometer was available in Kenmoore refrigerator...Mechanical refrigerators shall have a thermometer located inside warmest part of unit or on exterior display...Place thermometer inside refrigerator that is accurate to plus or minus 3 degrees F. |
0.5 |
| 39. |
3-306.11; Priority - Hot holding unit (that contained food) at buffet counter was not protected from contamination by customers...Food on display shall be protected form contamination by using packaging, sneeze guards, display cases or other effective means...CDI by removing food from service at end of breakfast period. Provide an approved sneeze guard to cover hot holding unit when food is inside it. |
0.0 |
| 44. |
4-903.11(A), (B) and (D); Core - Several utensils were stored in container with food contact surfaces up and unprotected...Clean utensils shall be stored so they are not exposed to splash, dust and other contamination...Store utensils with handles up and food contact surfaces down. |
0.0 |
| 47. |
4-205.10; Core - Kenmore refrigerator in kitchen is domestic and not approved for commercial food service establishments...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall meet ANSI/NSF certification...Replace Kenmore refrigerator with approved equipment. |
0.0 |
| 47. |
4-101.19; Core - Cloth toweling was lining some drawers in kitchen where utensils, etc. were stored...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove cloth toweling from bottoms of drawers. |
0.0 |
| General Comments |
| TCS* foods: Time-temperature control for safety foods...NOTE: At buffet, should have a sign posted that says: "Please take clean plate with each return trip" |
