A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (YOGURT AND PARFAITS) ARE PREPARED OR SERVED. NO CERTIFICATE WAS POSTED IN THE ESTABLISHMENT. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED AIR TEMPERATURE INSIDE OF THE WALK-IN COOLER AT 53F, AND AIR TEMPERATURE INSIDE OF THE 2 DOOR PREP COOLER AT 72F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COOLERS BELOW 40F. BOTH COOLERS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. CRITICAL VIOLATION 7-38-005A. All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED YOGURT INSIDE OF THE WALK-IN COOLER AT 51F AND DICED MANGO AT 69F. MANAGEMENT VOLUNTARILY DISCARDED 14 GALLONS AND 1# OF FRUIT WORTH $100. CRITICAL VIOLATION 7-38-005A.
MUST REMOVE UNNECESSARY ARTICLES FROM REAR STORAGE AREA TO PREVENT RODENT HARBORAGE. MISSING THERMOMETER IN COOLER LOCATED IN FOOD PREP AREA. MUST PROVIDE. MUST PROPERLY STORED WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
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