|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken (cooked 20 minutes prior) holding at 119F. CDI-chicken reheated to 165F |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed recently processed sliced chicken tightly covered in dense pans in reach-in cooler at 53F. Temperature loss attributed to time out to slice. CDI-chicken placed in single layer on sheet pan to facilitate cooling. Adivsed to process chicken in smaller batches and always ensure product is cooled to 45F before being placed in pans for cold storage.._ |