Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: Certified Food Protection Manager required by Code
Food temperature measuring devices are provided and readily accessible Observation: food thermometer not provided
Test kit provided and used to measure sanitizing solution concentration Observation: provide test strips for chemical sanitizer
PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: pizza in warmer 128*F -- voluntarily discarded
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