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.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler holding foods at 42-43F. All potentially hazardous foods being cold held should be at 41F or below. Make adjustments to unit so will hold foods at 41F or below at all times. CDI education
2-102.12 (A); Core; No certified food protection manager on duty. Have 210 days from permit date to get certified.
0.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Should have a copy of employee health polices that have the 7 reportable illnesses and symptoms employees should not come to work with.
0.0
5.
2-501.11; Priority Foundation; Should have a written vomiting and diarrhea clean up plan on site.
0.0
15.
3-302.11; Priority; Raw eggs stored on shelf above fruit/veg. All raw meats/raw eggs should be stored below ready to eat foods. CDI PIC moving eggs to bottom shelf.
0.0
23.
3-501.18; Priority; Chicken and chicken salad in walk-in cooler missing date labels. Chicken and chicken salad in prep cooler with dates that had passed 7 days. PIC stated that the dates on the items in prep cooler were not right as they were made yesterday. All potentially hazardous foods should be date labeled once they have been prepped, cooked, or the package is opened and can be held for 7 days and then should be discarded. CDI PIC adding correct dates.
