THE MEAL TICKET

Observed facility with expired CFSM certificate. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. POC: Person in charge stated that her sister took a ServSafe exam on March 17, 2026, but has not yet received a copy of the certificate. Person in charge was advised to contact ServSafe and ask for copy of certificate. Facility shall have 10 calendar days from the date of inspection to present a valid copy of a CFSM certificate.

Observed facility without test strips for testing sanitizer solution. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. POC: Facility shall have 10 calendar days from the date of inspection to acquire sanitizer test strips.

Observed an expired food service manager certificate (CFSM) displayed at the establishment. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. PIC made aware of the expired certificate. PIC stated that they will contact the owner to get an updated CFSM certification. Ten calendar days to correct.

Observed facility operating with an expired food safety manager certificate. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Must be corrected within ten calendar days.

Observed TCS food items in reach in coolers without any date marking or labeling. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS PIC put labels on all the food items that needed labeling.