|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Facility shall maintain PIC with Certified Food Protection at all times food is being prepared. Observed PIC , Elicia, does not have food safety certification. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Hot held TCS foods shall be maintained at 135 F or hotter at all times. Observedd gyro meat at 90 in hot hold drawer. CDI- removed and reheated to above 165 F on grill and placed in different hot hold unit. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Cold held TCS foods shall be maintained at 45 F or colder at all times. Observed all TCS foods in end prep unit at 48-51 F. CDI- removed to flash cool |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Opened, Ready-To-Eat, Time/Temperature Control for Safety foods shall meet Date Marking requirements. Observed open bag of cut leafy greens and HB eggs not date marked . CDI- properly date marked |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Cold holding and hot holding Equipment shall be maintained in Good Repair and Proper Adjustment. Observed one cold hold unit and one hot hold drawer not to be holding to temperatrue requirements and PIC state they had had one or more repaired in the past. VR for equipment repair |