2 Chefs and A Cook

1-2B: .03(3)(a)The food service establishment does not have an employee or person in charge that holds a valid certified food safety manager certificate. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility. (Pf) Corrective Actions: As discussed with the owner, he must obtain a certified food safety manager certificate from an accredited program within the required time frame.

6-1A: .04(6)(f)Observed shelled eggs, liquid eggs, shredded cheese, sliced pasteurized yellow American cheese, sausage, and bacon left out at room temperature with temperatures greater than 41 degrees F; see the temperature log on page 2. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items were discarded as they were left out of temperature longer than 4 hours. Moving forward the facility is to place these items on a 4 hour time control as discussed with the person in charge. A time control procedure handout was provided to the person in charge.

15B: .05(3)(h),(i)The facility has Diamond Disinfectant 1000+ as a sanitizing solution with quat ammonium as the active ingredient but does not have a way to test the sanitizing concentration. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: The facility will use chlorine sanitizer (bleach) as they have test strips to properly test the sanitizing concentration. The facility must order and have on hand quat test strips before they can use the Diamond Disinfectant 1000+ sanitizing solution.