|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training. |
|
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 baked chicken hot held on grill top with a sheet pan stored on top to maintain heat. Observed at 118F (grill turned off) keep chicken in hot box holding unit or use TPHC procedures to allow chicken to fall out of holding temp requirement. CDI chicken reheated and placed into hot box during inspection and TPHC forms given to PIC. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
NO POINTS DEDUCTED
3-302.12 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous white powders stored in large un-marked containers. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed condensation leak (actively dripping) inside walk-in cooler in need of repair. |