|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 Demonstration-Person in charge must be a certified food safety manager. PIC not certified. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling- Observed turkey broth cooling on prep table in kitchen at 72-80 F. All TCS foods must be cooled from 135f to 70F within 2 hours and to 41F within an additional 4 hours. CDI-Turkey broth placed on stove and reheated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods- Observed peas cooling with tight plastic wrap cover. Vent cooling foods. CDI by removing plastic wrap. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing- Observed fish thawing on utensil sink. Use running water, place in cooler, or thaw as part of cooking process. CDI by placing under running water. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability- Observed areas of floor in kitchen in need of repair. |