|
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. Present PIC not food safe certified.. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce in prep cooler at 48-50 degrees. Lettuce had just been prepped and placed on make table. Need to cool foods to 45 or below before cold holding in make table as make table is for cold holding not cooling. CDI- Lettuce placed in walk in cooler to chill to 45 or below. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced ham stored in walk in cooler for 8 days, required date marked foods must maintain 7 day max shelf life. CDI- Ham disposed of. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer in pizza cooler.
4-301.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thick probe thermometer in use.
Thermometer observed properly calibrated. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers stacked while wet. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair.-P 3 compartment sink is leaking. Needs repair. |