|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified food protection manager must be present at all times of operation. Present PIC not certified. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Chlorine sanitizer must be maintained at 50-200 ppm to be effective. Observed sanitizer in bucket below 50 ppm. CDI- Sanitizer re-made to proper strength. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Hot hold TCS foods at 135 or above. Observed hot hold/ proofer unit holding eggs and hashbrowns at 110-120 degrees. CDI- Eggs and hashbrowns disposed of. |