|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC not able to demonstrate that they had their ANSI accredited certified food protection manager while on-site. PIC stated that they had it at house and not able to provide required information while on site to verify. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed 1 food employee not vigorously rub hands for 10 to 15 seconds when handwashing. CDI by instruction. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
h3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 1 container of chicken salad at 48 degrees F. CDI by instruction. Chicken salad voluntarily discarded by PIC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Use proper equipment and methods to cool foods. Observed chicken salad cooling in display case since night before in covered container at 48 degrees F. CDI, operator voluntarily discarded chicken salad. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed ambient air of rotisserie chicken unit with ambient air temperature of 83 degrees F. Verification required to ensure that rotisserie chicken unit repaired and holding required temperature. Observed standing Victory refrigeration unit that was only currently being used as storage on with ambient air temperature of 51 degrees F as measured by thermocouple. |