|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-DutiesPIC must have passed an ANSI approved, proctored food safety exam. No one present today. Points will not be deducted until Jan. 2014. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11 (M) Person in Charge-DutiesAll employees must know the big five illnesses- no one did today. Will email employee health policy to PIC. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain sanitizer at 200-400ppm. Observed 0ppm today- concentrate bottle changed out today to correct. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain food hot at 135F or more. See chart. Hotdogs reheated to 165F on the grill. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationDo not store sanitizer buckets on the floor. |