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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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20
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Proper cold holding temperature
Inspector Comments
Refrigerator at cook area not holding food at a safe temperature. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Repair unit before resuming use. Products moved to walk-in cooler.
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22
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Time as a public health control; procedures & record
Inspector Comments
Food on display does not have a time on them when they are to be sold by or discarded. If time--rather than temperature--is used as the public health control the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Several items discarded, time documented for others.
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