|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF: Person in charge must have an Ansi accredited food protection manager certification. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed cut lettuce and salad mix 50F-51F at prep table. Products are kept by using time and being held for 2 hours before discarding and using fresh products. Items should be cooled to 45F or below before being placed on prep unit. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 lettuce and salad mix being cooled in walk in tightly wrapped and covered. Must vent to allow air to circulate through the product. CDI-uncovered and vented. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean area around drink machine nozzles and around lemonade nozzle. |