|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
Facility has 210 days from date permitted to acquire the food protection manager certification. |
|
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)
Hot holding cabinet was holding cheese dip and marinara between 117-132 degrees; all food hot holding must be maintained at 135 degrees or higher.
CDI- unit was turned up |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods (Pf)
Egg patties cooling at room temp at 76 degrees; once food items temperature goes below 135 degrees it must be placed into refrigeration or used.
CDI- items were placed into walkin |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Sanitizer bucket stored over to go containers; store all sanitizer buckets in an area not to contaminate to go containers. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
Water being used for in use scoop storage was at room temperature 78 degrees; if using water to store in use scoops they must be stored in 135 degrees water or higher. Food item was ice cream. |