4-205.10; Core; Large domestic freezer behind the front desk being used to store breakfast items. All equipment for food service area must be commercial. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas.
4-205.10; Core; Large domestic freezer behind the front desk being used to store breakfast items. All equipment for food service area must be commercial. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas.
4-205.10; Core; Large domestic freezer behind the front desk being used to store breakfast items. All equipment for food service area must be commercial. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas.
3-501.16(A)(1) ; Priority; Turkey sausage patties and western omelets in the middle hot hold dish were holding at less than 135f. All hot held tcs foods must be held at 135F or above. Breakfast is from 6:30 am to 9:30 am with no items being retained at the end of the service hours for a later date. It is recommended to utilize a time control policy since all items are held less than 4 hour and discarded at the end of service. Write a time control policy and mark items for time from removal of oven and hold for 4 hours maximum. All hot held items placed on time control with a template plan given to PiC at inspection. CDI
1.5
47.
4-205.10; Core; Large domestic freezer behind the front desk being used to store breakfast items. All equipment for food service area must be commercial. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
4.
2-201.12; Priority; With the adoption of the 2017 food code there is now the "big 6" reportable illnesses instead of the "big 5". Have updated employee health policies. CDI education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have a WRITTEN plan for the clean up of vomiting and diarrheal events. CDI education
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!
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: 05/16/2019
