|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No one onsite with food safety certification to qualify as a CFPM. 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. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P) Beans in tabletop warmer at 109F. TCS foods that are cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of 165F for 15 seconds. Reheating must be done in cooking equipment before moving to hot holding equipment. CDI: Beans moved to grill top to reheat before placing back into tabletop warmer. |