BLACKSTRAP

Observed mop sink and 3-compartment sink to reach a final hot water temperature of 103F. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf Note: The facility will need to have hot water restored to meet peak hot water demands.

Observed an ice machine on the premise and dairy products being stored with no CFSM posted in the facility. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) 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. Note: The PIC will need to obtain a CFSM in 30 days.