2-102.12 (A); Core; Facility has 180 days from permit date to get food safety manager certification. Facility must have at least one certified person on duty at all times of operation.
0.0
10.
5-202.12; Core; Repair cold water valve on faucet at front hand sink so water temperature can be effectively regulated for handwashing. Hot water only makes the water too hot.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Chicken salad in the reach-in cooler was 43F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper food temps. Adjust thermostat if necessary or have qualified technician check cooler for proper operation. Person in charge education. CDI
1.5
23.
3-501.18; Priority; Date marking of foods is not allowed above 41F hold temp. Date marked foods such as chicken salad were stored in a cooler and read 43F. All date marked foods must hold at 41F or below and may be held for up to 7 days at this temperature. Make sure all date marked foods are stored in a cooler that can maintain 41F or below at all times. Person in charge education. CDI
0.0
47.
4-501.11; Core; Repair broken gaskets on cooler doors. Replace racks that are chipping or damaged. Complete these and any equipment related items on the transitional permit list before it expires.
