|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC present. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried meat on meat slicer blade. CDI by wash, rinse, and sanitize. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork skin with meat stored at room temperature <135F. (PIC<2hrs). CDI by placing food item on temporary TPHC procedure to hold for up to 4 hours. Gave PIC documentation for TPHC procedures. Pork skins must be held at 135F or held up to 4 hours and discarded. |