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2: 55 There is no employee in this facility with a certified food protection manager certificate. 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.
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. Environmental Health Specialist (EHS) providied a list a approved CFPM courses. Notify EHS when course has been completed.
23: Several items in the refrigeration units (dolmades, crab dip portions) do not have date marking indicating when the TCS item should be served, sold or discarded.
Corrective Actions: Ready-to-eat, TCS food that is held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days.
39: 660 In walk in refrigerator (packaged beef) and in dry storage (panko bread crumbs and potatoes) are not elevated food 6" above ground. Store food items (dry storage and refrigeration 6" above ground to prevent contamination.
Corrective Actions: Store food items (dry storage and refrigeration) 6" above ground to prevent contamination.
41: Wet wiping cloths observed on food prep surfaces. Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
Corrective Actions: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
Note: Employees in food preparation area should be drinking from a closed container (cup, lid, straw or sippy-type cup).
Provide thermometers to monitor ambient temperature inside refrigeration units. Place thermometer in warmest part of refrigerator.
Hang wet mops to air dry to prevent bacterial growth.
| Description | Temperature | State of Food |
| marinara | 200 °F | Hot Holding |
| shrimp, grill | 175 °F | Cooking |
| crab dip | 166 °F | Reheating |
| penne, walk-in | 41 °F | Cold Holding |
| mushrooms, cooked | 40 °F | Cold Holding |
| feta, salad prep | 40 °F | Cold Holding |
| potatoes (<1 hour) | 109 °F | Cooling |
| knockwurst | 40 °F | Cold Holding |
| eggs, shell | 41 °F | Cold Holding |
| spaghetti, grill area | 39 °F | Cold Holding |
| dolmades | 39 °F | Cold Holding |
| sausage crumbles | 40 °F | Cold Holding |
| spaghetti, walk in | 41 °F | Cold Holding |
| spring mix, salad prep | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| low temperature dish machine | chemical | 50 | 149 °F | |||
| 3 compartment sink not in use at time of inspection |