|
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 approved program. Observed PIC has no accredited certification. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision: Provide means of drying hands at all handsinks. Automatic hand dryer in men's room broken. Repair. CDI- disposable towels provided. |
|
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 hot dogs in container on counter, 122 F. Moved to microwave and reheated to 165 F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark potentially hazardous foods with date packages are opened, such as for milk, grilled chicken, hot dogs, and barbeque. Observed these items not date marked. |