|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present with valid CFPM certification. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P One pan of ribs observed below 135F in hot hold cabinet. CDI. Sent to oven to be reheated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Foods in walk-in cooler (see chart) above at 43F. CDI. Foods in cooler for 4 hours or more voluntarily discarded by PIC. Other foods moved to alternate walk-in cooler inside facility. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Potato wedges observed on time control lacking time stamp or record of when placed on time control. CDI. Manager put time stamp on food and reported it had only been out for 20 minutes. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Primary walk-in cooler primarily holding food at 43F. EHS will verify no later than 12/21/2020 that cooler is adequately holding food at 41F or below. |