|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
General comment- Ensure that PIC (department manager or store manager) has food safety certificate by 1/1/14 to avoid 2pt deduction. Observed none for Deli department. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Maintain proper hot holding temperatures of above 135F degrees. Observed chicken for Asian bar first cooked at 8:30am this morning (temperature at 8:45am was 160F degrees). Chicken remained in basket of fryer until after 10:30am where the temperature taken was at 90-115F degrees. PIC stated that chicken was to be re-cooked again (total of heated twice) and sauce added before it was to be placed onto Asian bar at 11am. Inspector instructed to begin cooking of chicken closer to time of food display (11am) on Asian bar so that chicken would not sit at room temperature for 2+ hours. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment- Observed cut lettuce stored on ice at sandwich on rolling storage shelf at 55-60F degrees. Lettuce must be maintained at or below 45F degrees. Recommended time as a public health control usage for lettuce or to maintain under refrigeration. Time as a public health control paperwork given. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Maintain all non-food contact surfaces clean. Observed sliding doors to deli meat cooler with build up of food debris. Maintain clean. |