07/14/2022
Inspection, Routine
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02 - Foodborne Illness Risk Factors |
Certified Food Protection Manager |
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The facility did not have a certified food protection manager.
Corrective action: Inspector provided the certified food protection manager handout.
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21 - Foodborne Illness Risk Factors |
Proper hot holding temperatures |
Inspector Comments:
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Cooked egg bites (99°F) were stored below 135°F at the egg demonstration cart.
Corrective action: Discussed techniques to keep hot food at 135°F or above with the person in charge. The egg bites were reheated in the microwave.
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22 - Foodborne Illness Risk Factors |
Proper cold holding temperatures |
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Shredded cheese (59°F) was stored above 41°F at the quesadilla demonstration cart.
Corrective action: Discussed cold holding at 41°F or below and proper cold holding techniques with the person in charge. The cheese was placed on ice.
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56 - Good Retail Practices |
Adequate ventilation & lighting; designated areas used |
Inspector Comments:
6-501.110 Using Dressing Rooms and Lockers (C)
An employee cell phone was stored on the food preparation surface at the noodle demonstration cart.
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