|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Present PIC not food safe certified. (Repeat) |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed walk in cooler holding TCS foods btw. 52-54 degrees including cut cabbage, cut , butter, and one container of cole slaw. All raw fish in cooler were staying cold on ice baths. Have walk in cooler serviced. All out of temp TCS foods voluntarily disposed of by PIC. Facility can continue to operate by using ice baths to keep fish cold. Will follow up within 10 days that cooler is serviced. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a head of cut cabbage not date marked, unknown when it was cut. CDI- PIC disposed of cabbage. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in can wash storage room and in kitchen under equipment, needing cleaning. |