|
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 with no certified training. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P: Observed dish machine in use, not sanitizing. CDI- primed machine and began to sanitize. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PP: Observed broth in walk-in dated two days previous 47 F. PIC stated hot pot of broth was in cooler and subject broth was placed on top. CDI- voluntarily discarded broth. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed several large quantities of broth in large pots not date marked. CDI-discarded broth. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P: Observed sanitizer used for CIP equipment over 200 ppm Chlorine. Strip was bleached out. Sanitizer holdingwiping cloths in excess of 200 ppm chlorine. Strip bleached out. CDI- toxic level chemicals discarded. |