|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
A cert.ified food protection manager must be on site at all times the facility is in operation. Manager on duty not certifed/could not provide documentation. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Potentially hazardous hot foods must be held at or above 135F. Observed chicken nuggets on prep table in a bag at 107F. Chicken nuggets were discarded. Obce product reaches 135F, product must be actively hot held or actively cooled. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Thermometer must be accurately calibrated. Observed thermometer reading 22F in ice water bath. CDI EHS calibrated thermometer. |