2-102.12 (A); Core; No certified food protection manager on duty. There should be a certified food protection manager on duty during all hours of operation.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement! Follow-Up: 08/15/2019
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Chicken trays were 46-48 degrees. All cold hold potentially hazardous foods must hold at 45 degrees F or below. All other cold hold foods were good. Stack foods lower and keep lids on to help hold proper food temps.
0.0
48.
Door to the outside must self-close.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer was much too strong in spray bottle. Dilute all solutions to 50-100 ppm chlorine, or 200-300 ppm quat. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas.
0.0
17.
Chicken trays and cheese were 50-51 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must maintain proper food temps.
2.0
49.
Documentation of approved training - 2 point credit awarded.
