|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C: Person in charge must have Ansi accredited food protection manager certification. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 Reheating for Hot Holding - P: Pbserved refried beans beeing reheated in steam unit for hot holding. Must reheat refried beans to 165 degrees for 15 seconds in order to hot hold. CDI- reheated on stove to achieve prpoer temperature. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
|3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P> Pot of sauce with meat 56degrees. Must be 45 degrees or below when cold. CDI- placed in smaller container and placed in freezer. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed containers of cooked meats and gallon of milk without dates. CDI-dated and discarded.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Tamales past the date of disposition. CDI-discarded. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices - PF: Facility m Verification needed.ust locate or provide thermometers. Need a small diameter thermometer in order to accurately take temperatures on thin mass foods. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
.6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor drain under 3 comp sink. Drain seems to e draining slowly. |