|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Repeat violation. 2-101.11 PIC shall be present during all hours of operation.-PF
No certified food protection manager on site during inspection. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed teriyaki chicken and steak hot holding at 120F. Teriyaki chicken was 120F at the top of the container and 190F at the bottom. CDI- PIC stated when foods are not hot on top they are split into two different pans to allow the food to touch bottom of pan where hot. |