|
2
|
0
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)(A) The 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. The PIC was not a CFPM. The establishment has 210 days from the permit issuance (May 21, 2026) to obtain a CFPM certificate from an ANSI certified food protection manager exam. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding(P): Maintain TCS foods at 41°F or less. The walk-in was holding at 42-44F. CDI-The PIC turned down the unit to 36 and the unit was holding at 36-39F at the end of inspection.. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-203.11 Poisonous or Toxic Material Containers - Container Prohibitions (P): DO NOT reuse toxic chemical containers to store sanitizer. The bleach sanitizer that was in made was being stored in a Windex bottle. CDI-The PIC disposed of the Windex bottle and remade the sanitizer in a clean bottle. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C): Remove the residential fridges in the kitchen and replace the unit with a commercial-grade unit if using for food service. |