KNIGHTS BINGO

Violations (5)

• dbcd6be4-db39-409b-b81f-13269e3a44ecCriticalCorrected on site

  Clean-up of Vomiting and Diarrheal Events

  2-501.11 Clean-up of Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. No bodily fluids procedure, evidence of employee training, or mask on site.

  Employee Health

• 737ca9ab-b432-4816-bba8-8e0ade6ec5b4

  Certified Food Protection Manager

  2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service 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. No managerial certification at facility.

  Supervision

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-201.11 EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Residential microwaves, crock pots and refrigerator in use.

  Utensils, Equipment and Vending

• 9a890e57-30b0-458a-914d-d0b2a3c85b55Corrected on site

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. No chlorine sanitizer test strips on site

  Utensils, Equipment and Vending

• 0ede4735-64fc-4854-a33e-4712c8df78e7

  Adequate ventilation and lighting; designated areas used

  6-303.11 The light intensity shall be: (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption, (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms; and Bar three compartment sink has 92 lux intensity with the ceiling bulb light turned on as well as the canned lights. Area shall have 215 lux intensity.

  Physical Facilities