|
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 Observed no certified food protection manager on site during inspection. |
|
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 sausage hot holding below 135F. CDI sausage voluntarily discarded. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
•3-501.13 Use approved thawing methods. Observed box of omelets thawing out of temperature control. CDI boxes placed in refrigeration. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site. VERIFICATION REQUIRED. |