|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan.2014 |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-DutiesAll employees must know what symptoms not to work with a nd know the big five illnesses that must be reported to the manager if they are ever diagnosed or oxposed to one of the five. Spanish version given today. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods at 135F or more. Observed chicken minis holding at <135F today under the heat wire- product moved to cold hold to quickly chill down. Going to be reheated to 165F or more before serving. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying RequiredAirdry dishes before stacking them to avoid microbial growth. Observed mulitple pans stacked wet today. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food-Contact Surfaces-CleanabilityReplace broken ice bucket- broken on the bottom today. |