|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager - C - No certified food protection manager (CFPM) present during inspection. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program. A CFPM shall be present during all operating hours. |
|
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 - Lettuce was being stored in the top of the prep unit at 47*F. Store TCS foods at 41°F or below when cold holding. (CDI - Lettuce was placed inside lower reach in. Lettuce should be inside a hotel pan in the top of the prep unit or placed below in the lower reach in. Not sitting in a container above.) |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - Pf - Two containers of lettuce were found without a date mark and were prepped Saturday (4/25/26). Ready to eat TCS foods prepared/opened and held for more than 24 hours shall be date marked to indicate when the food shall be consumed, sold, or discarded not to exceed 7 days. The day of preparation/opening shall count as day one. (CDI - Preparation date was known so container was properly marked) |