|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
Observed no certified food protection manager on site at time of inspection. A certified food protection manager needs to be on site during all operational hours. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Observed gravy holding at 110F, the warmer had not been turned on. TCS foods being held hot need to be kept at 135F and above. CDI- The unit was turned on and by the end of the inspection the gravy was at 137F. |