Sole Purpose Restaurant

Certified Food Protection Manager and Food Handler Certification

2-102.12(A) Provide certified food manager

Adequate handwashing facilities supplied & accessible

6-301.12 Provide paper towels near hand wash sink

Food-contact surfaces: cleaned & sanitized

4-601.11(A) Deep clean inside dirty RICs

Proper cold holding temperatures

3-501.16(A)(2) Keep all TCS cold hold food at 41 F or lower at all times. Observed raw chicken at 53.8F, raw fish 49 F, raw fish fillets 73F, raw shrimp 52.6F, sliced ham 60 F, beef 63.9F. Discard all TCS food that has been out of cold hold temperatures for longer than 4 hours

Proper cooling methods used; adequate equipment for temperature control

4-301.11 Repair RICs in establishment observed to not hold proper cold holding temperatures. Observed raw chicken at 53.8F, raw fish 49 F, raw fish fillets 73F, raw shrimp 52.6F, sliced ham 60 F, beef 63.9F

Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

4-101.11 Replace torn gaskets on RICs

Warewashing facilities, installed, maintained, used, test strips

4-302.14 Provide test strips for sanitizer

Non-food-contact surfaces clean

4-601.11(C) Deep clean kitchen (floors, floors under equipment (dark puddle of water observed), walls, ceiling vents/tiles, exterior of equipment, etc)

Physical facilities installed, maintained, and clean

6-501.16 Air dry mop when not in use

Physical facilities installed, maintained, and clean

6-501.11 Repair leaking faucet at 3-comp sink