|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an accredited program. Observed PIC Will Leak not certified. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Maintain TCS foods hot at 135 F or above. Found several items below 135 F in hot holding. CDI- items pulled and reheated to above 165 on grill. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Maintain TCS foods cold at 45 F or below. CDI- items pulled and moved to walk-in for cooling. New product in temperature moved to front line. Directed PIC to take frequent temperatures and to move to walk-in cooler when temperatures rise above 45 F. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Maintain equipment in good repair. Cold hold unit at front make line non functional. Ice being used to set containers on. Inadequate for keeping food within required temperatures. |