Sherlinn Classic

What the inspector found

• Certified Food Protection Manager: 2-102.12(A) - Core: Certified Food Protection Manager. Addl Notes: No valid CFPM certificate available upon request at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC is to have CFPM available on tru
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed sliced cheese at 55°F, a hashbrown patty at 58°F, and shell-on eggs at 56°F. Except during prepara
• Proper Cooling Methods Used; Adequate Equipment for Temperature Control: 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. Addl Notes: Observed fridge holding at 54°F with out of temperature foods. Per PIC, fridge had been checked
• Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used: 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed noticeable flow of cold air coming out of fridge with worn out seals. All equipment must be maintained in good repair at all times; Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact,

As listed in the inspection report.