2: 55 No supervisors or managers are certified food protection managers (CFPM). At least one employee with supervisory or management responsibility needs to have a CFPM certificate Corrective Actions: At least one employee with supervisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager. This person shall show their proficiency of required information by passing a test that is part of an accredited program. Person in Charge stated that two employees are scheduled to take the CFPM class.
23: 830 Observed: Crabcake mixture, spanakopita in kitchen refrigerator do not have date marks identifying the date that they are to be discarded. Ready to eat TCS food prepared and held more than 24 hours need to be clearly marked to indicate the date or day the food shall be consumed or discarded when held at a temperature of 41F or less for a maximum of 7 days. Corrective Actions: Ready to eat TCS food prepared and held more than 24 hours need to be clearly marked to indicate the date or day the food shall be consumed or discarded when held at a temperature of 41F or less for a maximum of 7 days.
Additional Comments
All temperatures are in acceptable range.
Food Temperatures
Description
Temperature
State of Food
sausage crumbles, cooked
41 °F
Cold Holding
chicken wings ( 1 hour 45 minutes)
76 °F
Cooling
potato soup
38 °F
Cold Holding
mariinara
196 °F
Reheating
caponata
37 °F
Cold Holding
tomato, cut
41 °F
Cold Holding
pasta, cooked
42 °F
Cold Holding
lettuce, cut
43 °F
Cooling
crabcake
41 °F
Cold Holding
gyro meat
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
low temperature dish machine
chemical
100
chlorine
133 °F
No records found
Equipment Temperatures
Description
Temperature
freezer (lower level)
10.3 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
OUT
2 Certified Food Protection Manager
Violation
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
