|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 - C The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
No points deducted since the concession stand has 210 days from the date the permit was issued to have a person in charge who is Servsafe Certified. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) - P Cold held TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained (41°F).
The container of chili and small cups of slaw were cold holding at 50F in the refrigerator. The air temperature of the unit is 39F. Volunteer stated that the door had been opened and closed a lot and they were bought today and placed in the unit about 1hr ago. Both chili and slaw were placed in the reach in freezer to ensure they get to 41F or below before placing them back in the refrigerator. Make sure foods are surrounded by ice while transporting them to ensure they do not loose temperature. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19- Pf If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify (1) the FOOD shall have an initial temperature of 41°F or less when removed from cold holding temperature control, or 135°F or greater when removed from hot holding temperature control (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control (3) The FOOD shall be served or discarded within 4 hours from the point in time when the FOOD is removed from temperature control.
The time had not been recorded for chick fil a sandwiches. CDI- Time was recorded during the inspection. |