|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager C
The PIC (Person in Charge) did not have a certificate of passing an accredited food protection manager’s course and exam. The PIC 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. Repeat. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Observed sausage holding below 135 degrees F under the heat lamps. Maintain TCS foods in hot holding at 135F or above. P CDI Sausage was rapidly reheated on the grill to 165 degrees F or above. |