|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager: The PIC shall be a certified food protection manager from an accredited program. Observed PIC with no accredited training. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TCS foods hot at 135 F or above. Observed chicken broth soup and sausage in steam table below 135 F. CDI- reheated to over 165 F on stove. |
|
21
|
0
|
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: Date mark ready-to-eat foods, even if put into freezer, with date of preparation. Observed chicken wings, cooked eggplant frozen in freezer. CDI- dated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods: Do npot tightly cover cooling foods until they reach 45 F or below. Found several containers of cooked pasta tightly covered in refrigerator at 57 F. CDI- containersuncovered. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food: Label working containers of foods, including cooking oils with common name of food. Observed oils not labeled. |