|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training. |
|
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 potato wedges held inside hot holding display case measuring 118F, CDI wedges discarded by staff. (facility requested TPHC forms for hot TCS foods in display case). |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large sealed 5gallon containers of raw chicken wings which were prepared earlier during service approximately 1hr prior to inspection cooling in walk-in cooler measuring 57F. CDI wings transferred into shallow open pans to allow air flow across product. observed wings dropping at correct rate of 7degrees per hour. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
REPEAT
4-205.10 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-NSF / ANSI listed stand up freezer in use. |