|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager.
No person with serv safe |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Observed hot dogs and cheese over 41F in the reach in refrigerator. Maintain TCS foods in cold holding at 41°F or less. CDI/PIC said that she had just bought them and placed in the freezer to cool to 41F. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. (Pf)
Observed cheese, sour cream and cut lettuce at room temperature and labeled with the time that is was set out but there were not prewritten procedures available. Provide written procedures when time is use as a public health control. CDI/ EHS emailed a copy of TPHC procedures. |