|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -PIC's Serv Safe certificate has expired. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed Cajun chicken filets holding at 117F. CDI - filets were reheated to 186F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tomatoes, lettuce and cheese in the prep top at 43F and 44F. CDI - ice bags were placed on the food to maintain 41F. Reminded the PIC of the temperature change to 41F. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
General comment 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed the manager help with food prep without a hair restraint. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat violation 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed areas of low grout throughout the facility; there is water collecting in the areas without grout. Patch the areas needing grout. |