|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT -2 |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P BBQ wings and fried chicken wings were hot holding below 135 degrees in hot box. CDI- PIC reheated wings to greater than 165 for correction. REPEAT -3 points. Adjust violation moving forward or risk being placed on a risk control plan. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on surfaces. REPEAT -.5 points. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Coffee filter's food contact portion was facing upward. Observed soiled single service articles stored as cleaned on shelving in kitchen area. Ensure that single service articles are stored in cleaned locations and in ways that prevent possible contamination. -.5 points |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove buildup from the exterior of the drink machine located in the customer service area. -.5 points
General Comment: Ensure that all personnel know the difference from sanitizer and disinfectant.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |