Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: The facility does not have a certified food protection manager.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: The thermometers in the two fridge units were damaged and need to be replaced.
04/24/2015
Regular
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: The fridge was operating at 50 degrees. The employee who opened up the facility did not turn the thermostat down.
Refuse, recyclables, and returnables materials, design, construction, and installation
04/28/2014
Routine
Food temperature measuring devices are provided and readily accessible Provide a thin tip probe thermometer
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