|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 - Certified Food Protection Manager: 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.
*** There was no certified food protection manager at the time of inspection. The establishment has 210 days from permitted date to get a certified food protection manager |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P
*** The fries in the fry well ranged from 107-125F. CDI spoke to PIC and the fries were voluntarily discarded. |
|
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: Maintain TCS foods in cold holding at 41F or less. P
The small reach in cooler was holding cheese at 56F. The ambient of the reaching cooler was 47F. CDI spoke to the PIC and PIC stated that they will no longer being using the small reach in cooler, and the cheese was discarded and the reach in cooler was unplugged. The big reach in cooler will be where the cheese and ranch will be stored. |