- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
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02/04/2016 | Regular |
No violation noted during this evaluation. | 12/30/2015 | Other |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Large quantity of sausage cooled to 85 degrees. Sausage was placed in the freezer and cooled to 71 degrees within 2 hours. Corrected by discussing cooling processes and Food Safety 101.
- Common name-working containers
Observation: Observed sanitizer bottle without the common name.
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12/19/2014 | Regular |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
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11/15/2013 | Routine |
- Food storage containers identified with common name of food
Observed working food containers not labeled with the common name of the food.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed potentially hazardous foods not date marked.
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11/08/2013 | Routine |
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