|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No certified food protection manager on duty at time of inspection. A CFPM must on MFU during all business hours. MFU has 210 days from date of permit issuance to obtain 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 dogs observed on grill at 93F. Hot food should be held at 135F or above. CDI-reheated |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) Observed crock pots being used to hot hold bbq and chili. All equipment must be certified. MFU has a certified food warmer that should be used for hot holding. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) No sanitizer test strips available on unit. Obtain chlorine test strips.
4-303.11 Cleaning Agents and Sanitizer, Availability (Pf) No sanitizer readily available on MFU. Sanitizer should be made up and available for use during all hours of operation. |