2-102.12 (A); Core; Manager stated he was certified but did not have certificate. Provide certificates or picture of certificate. Facility has 210 days to get certifications. There must be at least one certified food safety manager on duty at all times of operation.
0.0
6.
2-401.11; Core; Employee drink stored on food prep surface. Store all employee drinks in approved locations away from food or utensil areas.
0.0
10.
6-301.12; Priority Foundation; One hand sink did not have paper towels for drying hands after washing them. Make sure all hand sinks are properly stocked for handwashing! Towels are very difficult to get out of dispenser. Recommend different type of towel dispenser. Manger education. CDI
0.0
15.
3-302.11; Core; Some foods in freezer were left exposed and uncovered. Make sure all foods are properly covered and protected in the coolers or freezers when in storage. Foods may only be left uncovered or partially uncovered when cooling. Manager education. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple of drawer coolers on the cook line were holding foods at 48-50F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper food temps at all times...even when busy or at times of frequent opening and closing of doors. Staff should monitor food temps frequently to ensure proper temperature compliance. Foods that were above 45F were discarded. Call qualified technician to check coolers for proper operation. Use ice or other working coolers to maintain all foods at 41F or below until units can be repaired. Manager education and CDI
1.5
44.
4-901.11; Core; Air dry all food pans and utensils after washing them and before stacking them. Do not stack items WET or DAMP.
