|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No CFPM on duty at time of inspection. A certified food protection manager should be at establishment during all hours of operation. |
|
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) Pico de gallo on salad bar at 52F. PIC stated Pico de gallo had just been made and placed directly on salad bar. Pre-chilling food is highly recommended before placing on salad bar.
CDI-PIC will hold pico on salad bar for 2 hours ( lunch period) then discard remainder of product. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) Observed single spray bottle of chemical that was unlabeled. All chemicals removed from their original container shall be labeled with the common name. CDI-PIC labeled |