|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
PIC must have taken an approved food protection manager's course. Observed no course has been taken. Pf 2-102.11 |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
Only hot dogs are to be heated on cart. Observed chili, cheese & peppers/onions re-heated. Items must be heated/re-heated at commissary & held hot or in time (per rules). CDI: by instruction. 15A NCAC 18.A .2671 (a) |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Hold all TCS hot foods (hot dogs) at or above 135F. Observed dogs at 109 F - CDI: placed on grill for re-heat - final temp. = 175F. P 3-501.16 (A)(1) |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Hold slaw at 45F or below. Observed slaw in condiment holder at 61F. CDI: more ice place in cond. holder - slaw discarded - new slaw =42F P 3-501.16 (A)(2) |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Date label open containers of chili if held >24 hrs. Observed chili w/ no date label. CDI by instruction (chili is not supposed to be re-heated on cart) Pf 3-501.17 |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
Provide accurate stem thermometer. Observed therm. not working properly. (RVR) Pf 4-203.11 |