|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11 - Person In Charge:
The PIC did not ensure compliance with the duties listed in 2-103.11, such as: Hot holding, Hand sink maintenance, and sanitizer. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
The back sink beside the WIC has peppers and juice in it. Do not use the hand sink for anything other than handwashing.
CDI - The PIC rinsed out the sink and sanitized it, along with being educated about it |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Chicken, greens, gravy, corn, and other food measured 102-111F in the customer's hot hold hood. Food must be held at 135F or above
CDI - The PIC reheated the foods to 175F and above in the oven before putting them back into the hot hold and is moving the hot bar to TPHC. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P)
The QA sanitizer bottles measured above 400 ppm. Sanitizer must measure at 200-400 ppm
CDI - The sanitizer was dumped and remade to the correct concentration |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (A) Equipment and Utensils, Air-Drying Required (C)
The dishes on the drying rack were not fully dried before stacking. Ensure that dishes are fully air-dry before stacking. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 Cleaning Agents and Sanitizer, Availability (Pf)
Sanitizer in buckets measures 0 ppm. QA sanitizer must measure 200-400 ppm
CDI - The PIC made the QA sanitizer to the correct concentration |