|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)- No certified food protection manager present during inspection. 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. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- One pan of green beans 127F, and one pan of pizza sauce 124F in the hot holding cabinet. All other TCS foods measured above 135F. TCS foods shall be maintained hot at 135F or above. CDI- Green beans reheated to 195F, and pizza sauce reheated to 182F. |