|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility without a certified food protection manager onsite. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
3-501.19 Follow written procedures for foods held using Time as a Public Health Control (TPHC). The food shall be discarded after the food has completed its hold time, if the food is in unmarked containers, or marked with a time that exceeds the hour time limit. -P: Written procedures for holding pizza sauce on TPHC for 8 hours (Variance granted) not followed. Employee filling pizza sauce bottles from product at room temperature with a time stamp. filled bottles placed back into walk-in cooler with not expiration time. Bottles should have the same expiration hour as the large container at room temperature. CDI- labels placed on bottles with expiration same as room temperature sauce. |