|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
PIC unable to provide documentation of food safety training. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Provide paper towels at hand sink in dish room. CDI. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Maintain all hot foods 135F and above. Observed chicken sandwiches in hot box 1`25-135F. CDI by reheating. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
Maintain quat sanitizer at 200-400PPM. Observed two spray bottles with more than 500PPM. CDI by diluting. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Properly cool all foods by using shallow containers, ice baths and leave vented/uncovered. Observed tightly covered pans of chicken biscuit sandwiches 50-55F cooked this morning and deep tightly covered pan of spaghetti 70-73F. CDI by instruction, uncovering and placing on sheet try uncovered. |