|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No certified food safety manager on duty at the time of inspection. There must be at least one certified person on duty at all times of operation. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Pizza toppings at prep unit were 49-50F. All cold hold potential hazardous foods must hold at 41F or below. Coolers must maintain proper temps. Have qualified technician check cooler for proper operation. Discard foods that are out of temperature. Will follow up. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Date mark packaged pizza toppings once they have been opened in the cooler. Date mark is good for up to 7 days at 41F or below. All required foods should have a clearly labeled date! Foods must hold at 41F or below for date marking to be valid. Manager education. CDI |