|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager - C: Person in charge not present at the beginning of inspection. Was out purchasing ice for cooling. Returned during inpsection. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.15 Where to Wash - PF: Discontinue washing hands in 3 comp sink. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Chiccarones on counter 100F. Must be kept cold at 45F or below or hot at 135F or above. CDI-placed in cooler. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF: Observed sauces and chiccarones being cooled in water. Must cool in an ice bath. inside cooler or freezer. Told that the owner was out purchasing ice. Ice was placed in ice bath during inspection. |