|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC had an expired ANSI certification.
2-101.11 PIC shall be present during all hours of operation.-PF PIC informed me that she did not arrive on site until 9AM however food preparation begins at 7AM. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed an empty soap dispenser at the back handsink near the dish machine. CDI- soap was purchased from a nearby store. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several chicken filets hot holding in oil below 135F (see chart). CDI- all chicken filets were reheated to above 165F (see chart). |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 3 cracked plastic containers on a clean equipment storage rack near the dish machine. CDI- containers were discarded. |