|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
No employee present is certified. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 (C) Chemical sanitizers shall be used with a contact time consistent with the EPA-registered label use instructions. (P) Observed an employee submerging dishes into Sink and Surface sanitizer for 5-10 seconds. Sink and Surface sanitizer requires 5-minutes of contact time. CDI - Employee was educated and rewashed dishes. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-DAY VERIFICATION REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 45 degree milk, butter and cream cheese in Reach-in Cooler #5. Items were voluntarily discarded. Cooler will not be used until it is repaired. |