|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Facility must have a person in charge certified by an ANSI accredited managers food safety training such as servsafe at all times when operating. Observed the person in charge was not certified. CDI by instruction. Two point deduction begins 2014. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain hot foods at 135F or greater. Observed meat balls at 122F on the line. CDI, placed in the cooler to cool rapidly as facility was about to close. CDI. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
Short refrigerated unit behind the line was holding deli meat etc at 48-51F. RVR. |