|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
PIC shall hold food safety certification. Points deducted after 1/1/14. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
. Hot foods shall be held at 135F or higher. Observed chicken in hot hold at 117F. Placed on grill and reheated above 165F during inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Cold foods. shall be held at 45F or lower. Observed 3 large bins of cabbage sitting out at 75F. Placed in cooler during inspection. Directed to add ice to quick chill. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
Provided a thin probe thermometer that temps at the tip. Dial thermometer on site was not properly calibrated. Another calibrated thermometer was provided. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Don't leave doors to unit open. Must be closed or screened. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
.Extensive cleaning needed in storage areas, around equipment; containers are sticky with residue. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floor, wall cleaning needed. |