Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: There is no CFPM (Certified Food Protection Manager) for this mobile unit---Owner agreed to take class prior to next operating season (April 30, 2016)
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: The shredded cheese and cut tomatoes were at room temperature---The owner agreed to keep product on ice below 41 F. The event is limited to 3 hours.
06/25/2015
Regular
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: There is no thermometer in the refrigerator to assure the refrigerator is below 41 F.
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