|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. no certified PIC present. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P observed sanitizing solution at 3 compartment sink testing at 10 ppm QAC. CDI by adding sanitizer and test at 200ppm. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
| 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed baked chicken on line hot hold stored below 135F. CDI by voluntary discard by PIC. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. observed food debris in utensil bins at pass thru window. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf no test strips available for QAC sanitizer. cdi- added test strips. |