|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed barbacoa 120F, steak 129F, CDI by reheating. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed lettuce in ice bath 63F, CDI by discarding, lettuce 53F, CDI by cooling. Recommend using time as a public health control for items not kept under mechanical refrigeration. |