|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall be a certified food protection manager. Observed only certified food protection manager not present. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed brown greasy residu inside top of ice machine where ice is discharged. VR |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed gyro meat hot holding at 130 F. CDI- reheated to above 165 F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed cut tomatos, cut leafy greens and cole slaw at 46-48 F. CDI- removed to rapidly cool |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed multiple ss containers of ranch dressing and cole slaw not date marked. VR |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handless bowl stored in cut leafy greens. CDI- removed |