|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A); Core; No Certified Food Protection Manager on site. 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 who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-accredited program. Have kitchen employee obtain this credential to avoid future demerits. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1); Priority; Observed raw bacon stored above pastries in the reach-in cooler. Separate raw animal foods from ready-to-eat foods to prevent cross contamination. CDI- bacon moved to lowest shelf. |