|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) no certified manager on staff. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Sausages were 110 degrees F in the hot holding unit. Must hold all hot time temperature for safety foods at 135 degrees F or higher. CDI: Sausages were placed in direct contact with the pan |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
mouse droppings found in restroom and cabinet area where drink machine was located. Improve pest control. |