|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an approved accredited program. PIC on duty at time of inspection not certified. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Promptly dispose of food requiring date marking after the maximum seven day holding period. Observed cole slaw, bean salad, and macaroni in cooler marked with expired dates. CDI- voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: Cool foods by effective means to acheive required time / temperature parameters. Observed several trays of blanched fries on speed cart in kitchen, 110 F. CDI- moved to walk-in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C: Cloths used for wiping surfaces in kitchen shall be held in asanitizer of approved concentration in between uses. Observed bucket with cloths 100 ppm quat. |