|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C). No staff members present have ANSI approved food management. A CFPM should be present during all hours of operation. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Pizzas in warmer had fallen below 135F (see temperature chart). All hot TCS foods shall be held at 135F or above. CDI- Reheated in oven prior to lunch. |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-102.11 Common Name - Working Containers (Pf). One unlabeled spay bottle with purple contents in the employee bathroom. All working containers shall be labeled with the common name of the contents. |