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Violation
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1
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Certification by accredited program, compliance with Code, or correct responses
Inspector Comments
There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department.
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18
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Proper cooling time & temperature
Inspector Comments
Soup in container was on counter with an internal temperature of 123F.
All products must be cooled to 70F within 2 house, and must reach 41F within the next 4 hours.
Must rapidly cool this soup to reach 41F.
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20
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Proper cold holding temperature
Inspector Comments
Prepared salads side of display case is holding Time/Temperature Control for Safety (TCS) Food at 49-52F.
Internal temperature of TCS food must be 41F or below.
All prepared salads must be discarded and this side of unit must not be used until it can properly hold 41F or below. The other side of the case was holding proper temperature.
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35
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Food properly labeled; original container
Inspector Comments
Facility has packaged mayo and dressing, as well as salads for sale. There must be labels on these products stating common name, ingredients sands facility name.
Must provide these labels for all items that customers can take out of refrigeration for purchases.
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