|
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.
*Observed that there was not CFPM at the time of the inspection. The establishment is still transitional period so no points taken |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf
*Observed that the pasta salad was made today but was in the prep unit at 43F degrees. CDI- The discussion at the time was to cool the pasta salad to 41F degrees or below prior to placing in the prep unit. |