MAMA'S FAMOUS PIZZA & HEROS

Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. EMPLOYEE HEALTH KNOWLEDGE no documented education of employees,to ensure awareness of required knowledge

Employee Health

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

4-502.11 (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. BULK BINS BULK BINS OF FLOUR REQUIER TOP COVERS, LIDS WHERE DAMAGED - CRACKED , SUCH PIZZA SUACE / DOUGH TRAY COVERS REQUIRE REPLACEMENT WHEN DAMAGED DRYING RACK AT DISH WASHING IS WORN RUSTED METAL. REPLACE

Utensils, Equipment and Vending

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. MANAGER CERTIFICATION no verified manager certification

Supervision

Non-food-contact surfaces clean

4-601.11 (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. CAN OPENER observed with significant debris

Utensils, Equipment and Vending

Physical facilities installed, maintained, and clean

6-501.114 The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and Kitchen UNUSED ITEM / EQUIPMENT SUCH AS ICE MACHINE, REMOVE IF NOT TO BE USED

Physical Facilities

Adequate ventilation and lighting; designated areas used

6-304.11 If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. COOKLINE HOOD observed exhaust hood not on, not being maintained on as required for equipment [ fryer ] ventilation

Physical Facilities

Warewashing facilities, installed, maintained, used, test strips

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. TEST STRIPS chlorine sanitizer

Utensils, Equipment and Vending