|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - CPIC is not certified by an ANSI accredited food safety managers course. Points began being deducted after 1/1/14. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - PReheat for hot holding rapidly (to 135F for precooked items within 2 hours). Observed chili and cheese reheating in the steam wells at 85F after 1hr. CDI- The unit was turned up to allow for more rapid heating. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFProperly date mark the cole slaw and potato salad once opened and stored beyond 24 hrs. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-502.11 (B) Good Repair and Calibration - PFRe-calibrate the stem thermometers. CDI by demonstrating calibration while onsite. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures - CClean the underside of the mens urinals. |