|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall be a certified food protection manager. Observed no employee present with food safety certifiaction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. Observed sanitizer in 3 compartment sink at 0 ppm QAC. Observed container to be empty. CDI- restocked and tested at 300 ppm |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed steak hot held at 109 F. CDI- reheated to above 165 F |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed pan of pre-portioned cooked chicken not date marked. CDI- date marked |