|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in meat case (display & customer self-service). Products prepared 06.14.23. Ambient temperature of unit 39F-40F. Products in customer self-service portion overstacked causing limited air flow. CDI: PIC voluntarily pulled and discarded product, and placed work order for unit. Observed various cuts of steak being held above 41F in walk-in cooler. Products prepared 06.14.23. EHS discussed possible cooling issue and recommended facility cut, cool, wrap, and place product back into cooler before moving product to store floor for sale. CDI: PIC voluntarily discarded product. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed several white Styrofoam trays stored above prep table soiled with food splash. |