Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--The following unit temperatures were slightly elevated. All coolers in which potentially hazardous products are stored must be maintained at 41 degrees F or below: * Patron Merchandiser (containers yogurt) had a fluctuating temperature between 40-45 degrees F. * Starbuck's Merchandiser (containing yogurt) had a fluctuating temperature between 40-45 degrees F Have the unit temperature lowered to a constant 41 degrees F or below throughout the entire units. Place thermometers in the warmest part of the unit.
Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
--Ice accumulation in the walk-in freezer condenser housing. Have the unit serviced and repaired. In the interim, place a bakery sheet below the unit to catch any ice accumulations.
Certified Food Manager (CFM)
--Ms. Perry has made application for the Chester County Certified Food Manager Certificate. Post her Chester County Certified Food Manager Certificate in Public Display upon receipt.
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