|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Repeat - PIC does not have CFPM certification. A PIC with CFPM certification shall be present during all hours of food preparation. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Upper sections of steak and chicken read 48-50F. CDI- Product placed in cooler for rapid cooling. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - 0 pts - Chicken teriyaki read 54F tightly covered by lid and wrap. Sauces is used from room temperature which causes the chicken to increase in temperature. Loosely vent product to ensure temperature compliance. CDI- Item loosely vented. |