| Violation Date |
Code |
Description |
| 2018-12-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a number of pots and pans tight stacked while wet. facility needs more air drying rack space.general comment: fridge near back door has been repaired since last inspection |
| 2018-12-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chicken biryani improperly cooled in deep sealed tub. observed 5 gallon bu |
| 2018-12-27 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed chicken biryani rice cooked overnight (more than 6 hrs) in a deep tub with a tight lid in walk in cooler at 47-49 degrees in |
| 2018-12-27 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw lamb ribs being prepped on prep sink drain boad with raw chicken in the sink. cdi- ribs were disposed of by pic.3-302.11(a)(4) protect food in storage using covered containers, |
| 2018-12-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee store open coffee drink cup on prep table right next to pan of food and kitchen worker place open drink cup on prep table cutting board. cdi- drinks r |
| 2018-12-13 |
1 |
2-103.11 (a)-(l)person-in-charge-duties - pf (d) pic is not supervising handwashing of employees as evidenced by repeat handwashing violations. cdi- reviewed pic's responsibilities of enforcing handwashing. pic enforced proper handwashing during inspectio |
| 2018-12-13 |
6 |
2-301.15 only wash hands in handwashing sink. -pf 2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee washing hands in prep sink abo |
| 2018-12-13 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee wearing one glove handle cooked naan bread with non gloved hand. cdi- nann bread placed back into |
| 2018-12-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed tea urn stored in the only kitchen handsink. cdi- urn removed for employees to wash hands. (repeat) |
| 2018-12-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw tandori chicken stored above pans of rice in walk in cooler. cdi- raw chicken removed and stored on bottom shelf with other tubs of raw chicken.3-302.11(a)(4) protect food in s |
| 2018-12-13 |
14 |
4-702.11 before use after cleaning - p properly sanitize all food contact surfaces in a 3 step processs: wash, rinse, and sanitize. observed dish washer washing dishes, placing them in sanitizer and then rinsing the sanitizer off the dishes with 3 compart |
| 2018-12-13 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed several containers bleach, degreasers and sanitizers stored above clean dishes and un-washed and washed onions on back storage shelf. cdi- chemicals moved to chemical storage shelf away fr |
| 2018-12-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed employee place large pot of biryani rice on floor, lid fell off onto floor, employee picked up lid and put it on top of a pot of |
| 2018-12-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, andutensils. observed only 2 out of 5 food employees in kitchen wearing hair restraints. cdi- pic had all workers put on hair nets. |
| 2018-12-13 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed frozen food item in 3 door freezer stored in badly cracked and damaged plastic co |
| 2018-12-13 |
49 |
5-205.15 maintain a plumbing system in good repair. 3 compartment sink has bad pipe leak under sink. needs repair. |
| 2018-12-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coats stored on storage shelf above pans and bags of onions. cdi- coats removed.general comment: call 980-314-1643 to request a |
| 2018-07-17 |
6 |
2-301.15 only wash hands in handwashing sink. -pf 2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed worker washing hands in prep sink, not |
| 2018-07-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf only kitchen handwash sink was blocked with dirty utensils in it. workers could not properly wash hands. cdi- items removed from sink.6-301.12 provide paper towels or ap |
| 2018-07-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw tilpia, raw chicken, and raw lamb stored above prepped rte veggies and cooked meats in fridge. cdi- items arranged and stored by final cook temperature. (repeat)3-302.11(a)(4) |
| 2018-07-17 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed large number of date mark required foods held more than 24 hrs ago in walk in cooler and prep cooler that were not date marked or h |
| 2018-07-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf once foods reach below 135 degrees and are no longer in the safe temperature zone 4 |
| 2018-07-17 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified.2-103.11 (a)-(l)person-in-charge-duties - pf (d) pic is not supervising handwashing of employees. cdi- reviewed pic's responsibiliti |
| 2018-07-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a number of pans stored face up and tightly stacked with water build up inside them. dish worker said they towel dry them. dishes need to air dry, towel drying is not allow |
| 2018-07-17 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed a number of food tubs and cambro dry good lids badly cracked and damaged. cdi- li |
| 2018-07-17 |
49 |
5-205.15 maintain a plumbing system in good repair. prep sink is leaking, needs repair (repeat). faucet of prep sink is leaking at conneting nut, needs repair. |
| 2018-07-17 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed damaged wall at entrance to back hall way with separated frp. needsrepair. 6-50 |
| 2018-07-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no food employees in kitchen wearing hair restraints. cdi- pic had all workers put on hair nets. |
| 2018-06-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2018-06-05 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed a number of foods ranging from a prep date of 4 days ago to 1 day ago that were not date marked including but not limited to: veget |
| 2018-06-05 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed one bucket of santizer too strong, cl above 200 ppm. cdi- sanitizer remade to proper strength.7-102.11 label working containers of toxic materials such as cleaners and |
| 2018-06-05 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in prep cooler or front counter bottle drink fridge holding foods. cdi- pic put thermometers in coolers. |
| 2018-06-05 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several dry goods, spices, etc. on cook line not labeled. |
| 2018-06-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed rice soaking in an open bucket of water stored on the floor. cdi- food stored off the floor. |
| 2018-06-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above cooked chicken in walk in cooler and raw fish stored above head of lettuce in fridge unit. cdi- foods arranged by final cook temperature. (repeat)3-302.11( |
| 2018-06-05 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed bottle drink fridge at front counter used to hold tcs foods. fridge rated for bottled drinks only. |
| 2018-06-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed hood needing cleaning of dust and grease build up. microwaves need better cleaning. |
| 2018-06-05 |
49 |
5-205.15 maintain a plumbing system in good repair. prep sink has bad leak, needs repair. |
| 2018-06-05 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed damaged wall at entrance to back hall way with separated frp. needs repair.6-5 |
| 2018-06-05 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service items in kitchen stored face up, need to store face down or in plastic to protect food contact surfaces. |
| 2018-02-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2018-02-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved container of raw chicken stored over ready-to-eat vegetables in walk-in.cdi by rearranging storage order.improvement noted from previous inspection. |
| 2018-02-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved raw ground chicken off of temperature control > 45f. observed food items cooling and stored outside of temperature control. cdi |
| 2018-02-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved stickers and sticker residue on metal pans stored as clean on the drying rack.cdi by wash, rinse, and sanitize. |
| 2018-02-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet tight stacked pans on the drying rack. |
| 2018-02-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food residue build-up on equipment.improvement noted from previous inspection. |
| 2018-02-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pfobserved food items cooling while covered with lids and/or plastic wrap. cdi by vent |
| 2018-01-30 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed several working containers of spices, salt stored on cook line. |
| 2018-01-30 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2018-01-30 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employees washing hands with cold water. no hot water available do due problem with hot w |
| 2018-01-30 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf no hot water provided at handsinks. cdi - pic restored hot water.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf6-301.11 provide soap for handwashing at eac |
| 2018-01-30 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed food items in walk-in cooler without cover. observed bulk dry food containers without lids. observed open bags of dry food.cdi all foods in storage co |
| 2018-01-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved 3 compartment sink in-use with sanitizing solution testing 0ppm chlorine. cdi by refill and test at 100ppm. |
| 2018-01-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved vegetable paneer prepared for delivery to secondary location stored in dining area < 135f.cdi by reheat to 185f. |
| 2018-01-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food without hair restraints. |
| 2018-01-30 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed scoops without handles stored in dry food. |
| 2018-01-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet tight-stacked metal pans on the drying rack. |
| 2018-01-30 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed 3 comp sink in-use without hot water. cdi - hot water restored by pic, observed hot water over 120f |
| 2018-01-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food residue/debris build-up on bulk dry food containers, inside equipment and on equipment throughout kitchen. |
| 2018-01-30 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-hot water heater was observed to be inoperable upon my arrival.cdi - hot water restored by pic. |
| 2018-01-30 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. mens restroom toilet and handsink need cleaning. |
| 2018-01-30 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed frp wall covering and corner strip coming loose from wall next to dish machine. |
| 2018-01-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on food contact surfaces.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of v |
| 2017-10-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed containers of food stored on wood < 6inches above floor. improvement from previous inspection. |
| 2017-10-05 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed food items in walk-in cooler without cover. observed bulk dry food containers without lids. observed open bags of dry food.cdi all foods in storage co |
| 2017-10-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris on plates stored as clean on the drying rack. cdi by wash, rinse, and sanitize.improvement from previous inspection. |
| 2017-10-05 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed several spices stored on cook line without label. | |
| 2017-10-05 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food in kitchen without hair restraints. |
| 2017-10-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food residue build-up on bulk dry food containers and equipment.improvement from previous inspection. |
| 2017-10-05 |
50 |
5-402.13 conveying sewage - observed waste water backing up onto floor at floor drains under 3 compartment sink, prep sink, and floor drain under hand sink. cdi- water was observed to be draining properly later during inspection. pic has called plumber fo |
| 2017-10-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed lid missing on recycle dumpster. replace lid. observed doors open on dumpsters.5-501.115 maintaining refuse areas and enclosures - observed garbage on t |
| 2017-10-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked containers on the drying rack. |
| 2017-09-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs food items in walk-in cooler stored >45f. cdi by voluntary discard by pic. see temperature chart.observed raw goat meat and raw chicken sitting on prep tables off o |
| 2017-09-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed that several foods were being cooled in deep containers in walk-in cooler. |
| 2017-09-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several ready-to-eat foods in walk-in cooler without date mark, improperly date marked. cdi by discard by pic due to improper cold |
| 2017-09-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine operating without sanitizer, testing 0ppm. sanitizer container was empty. cdi by changing out sanitizer container, testing at 100ppm.4-602.11 cle |
| 2017-09-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several dry spices without food labels. |
| 2017-09-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed handsink wihout hand towels in kitchen. cdi added towels.6-301.11 provide soap for handwashing at each handsink. -pf observed handsink in front service a |
| 2017-09-14 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employees washing hands without soap and turning off faucet handle with bare hands. obser |
| 2017-09-14 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several food items in walk-in cooler and upright cooler wihout proper cover. cdi- food items in walk-in were discarded due to inadequate cold holding |
| 2017-09-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on the floor of walk-in cooler. observed can of coconut milk stored inside container of chopped peppers in prep cool |
| 2017-09-14 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed several soiled wiping cloths in-use in kitchen. |
| 2017-09-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on the drying rack. |
| 2017-09-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service items stored on the floor. |
| 2017-09-14 |
45 |
4-501.11 maintain equipment in good repair. pic stated that walk-in cooler is being manually adjusted to start defrost cycle on unit. observed ambient air temperature of 55f in walk-in upon arrival. observed ambient air temperature of 43f in walk-in prior |
| 2017-09-14 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed wash and rinse water in 3 comp sink to be heavily soiled. |
| 2017-09-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and residue on equipment throughout kitchen.repeat violation |
| 2017-09-14 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed food debris and residue on floors, walls. |
| 2017-09-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food without hair restraints. |
| 2017-06-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed tubs of food stored on the floor inside walk-in cooler. cdi by moving to storage shelves in walk-in .repeat violation |
| 2017-06-14 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several uncovered food items in walk-in cooler. cdi by covering all foods. |
| 2017-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken stored in a pan on prep table > 45f. pic stated that chicken was waiting to be cooked. cdi by cooking chicken to 165f for 15 seconds. |
| 2017-06-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several ready to eat tcs foods without date mark in walk-in. many other items were date marked.cdi by date marking all ready to eat |
| 2017-06-14 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing in prep sink without running water. chicken was < 45f. |
| 2017-06-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on equipment and shelves throughout kitchen. |
| 2017-06-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic is not food safety certified. establishment has 210 days from day of permit issuance to have a certified food safety manager or 2 pts will be deducted on next inspe |
| 2017-06-14 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed food debris on floors under equipment. |
| 2017-06-14 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door open. keep closed. |
| 2017-01-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed biryani rice at 117f on buffet table not under temperature control. cdi by reheating in microwave to 169f. also noted chicken 78f and okra 98f on the shelf under flatop gril |
| 2017-01-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice curd on the ice well buffet unit at 62f. cdi by putting in the cooler until the start of lunch and placing more ice in the buffet unit and pan the rice sits in. facility |
| 2017-01-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed no sanitizer bucket or spray bottle to sanitize cutting boards and prep sink after they area cleaned with soapy water. bleach sanitizer made during inspection.4-601.11(a) equipment food |
| 2017-01-06 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed no date marking system in place. vr verifcation required and handout provided via email. |
| 2017-01-06 |
8 |
-5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a towel and measuring cup stored in the hand sink. cdi (corrected during inspection) items removed form sink. |
| 2017-01-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bus tubs goat, chicken and containers of onions stored on the floor of the walk-in cooler. 3-306.11 protect food on display usin |
| 2017-01-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service items stored on the floor outside the restrooms. this in not an approved area to keep these items. |
| 2017-01-06 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed white chest freezer, cuisinart food processor and idli hot water steam unit not approved. the first two items are rated |
| 2017-01-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed no labeling of dry foods and spices. |
| 2017-01-06 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager (cfpm). observed no cfpm on site. facility has 7 months form permit issue date for compliance or 2 points will be deducted off inspections. manger had an ecolab certificate |