Nov 17, 2025
Routine
1-2B - certified food protection manager
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
No CFSM. Advised that there must be CFSM if she is using hazardous food items that must be 41F or under. Items like dairy products, egg products, tomatoes, etc... must be kept 41F or below. 30 days to obtain 5-year CFSM certificate. PIC understood. Advised her that whip cream is TCS food.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
No hand soap at hand sink. Hand soap must be readily available at hand sink at all times. PIC understands.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(o) - manual warewashing equipment, chemical sanitization using detergent sanitizers(c)
Observed employee washing dishes without sanitizing. Advised employee that after washing dishes they must be sanitized.