2: 55 There is no certified food protection manager. Corrective Actions: There needs to be at least one person with management responsibility that is certified is food safety and management.
55: 3170 Observed the floor is damaged, vinyl is broken in the middle of the room. The 3 basin sink is leaking. The plumbing below the sink is unattached due to the removal of the disposal. The hose is below the flood rim. The wall behind the 3 basin sink is damaged. The sweep under the back door is missing. Corrective Actions: Repair these to restore proper function . Surfaces need to be smooth and easily cleanable. The hose needs to be above the flood rim.
Additional Comments
The catering kitchen is not primarily used. Most foods are prepared on-site at the catering event. Please correct all violation by next routine inspection.
Food Temperatures
Description
Temperature
State of Food
Cheese in reach-in cooler
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
Reach in cooler
41 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
OUT
2 Certified Food Protection Manager
RepeatViolation
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
NO
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
