|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager- Person in charge must be a certified food safety manager by Jan 2014. PIC not certified. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- All ready to eat TCS refrigerated food items must be date marked with date prepapred. RTE foods held at 41 F or below may be held for up to 7 days, and 41-45F up to 4 days. Observed vegetable sauce without date mark. CDI by date marking with date prepared. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing- Raw animal foods thawed shall be cooled to 41F within 4 hours. Observed raw shrimp and raw scallops in walk-in cooler at 65 F. Place thawed meats in cooler immediately after thawing. CDI by instruction. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation- Store all wet wiping cloths in sanitizer. Observed wet wiping cloths stored on food prep table. |