|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
.2-102.12 Certified Food Protection Manager - C: PIC did not have an ANSI accredited food protection manager certification. |
|
2
|
3
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF: Provide an employee health policy and have in place. PIC did not have an employee health policy or know where to find it. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF:Do not store items in handsink. CDI-removed |
|
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 Holding - P: Chicken wings 127F ribs 127F. CDI- Reheated to 165F |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
. .. 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- P: Cut lettuce and cut tomatoes 50F. CDI-discarded. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C: Designate areas for personal items such as, coats, purses. |