Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct ad control food preparation and service is a certified food manager.
Established procedures for responding to vomiting and diarrheal events Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
06/11/2015
Regular
Sanitizers Observation: QA sanitizer was tested too strong. QA sanitizer concentration must be maintained between 200 - 400ppm. Use test strips to ensure solution has correct concentration after made each time.
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