|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF - PIC with serv safe certification was not present upon arrival. |
|
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 items on the hot line holding under 135 F (see temp chart) CDI - items were reheated to above 165F. Suggested TPHC to PIC Wiyono; he does not want to do TPHC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed everything in the prep unit by the grill above 45F (see temp chart). CDI - items were placed into the walk in and will be kept there until the unit is fixed. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cooked chicken in a deep container tightly covered cooling in the walk in. Leave items uncovered to cool down. CDI - chicken was uncovered and placed into 2 shallow pans to cool. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no thin probe thermometer onsite. Verification required. 4/29/2015 |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
General Comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket on the floor in the front. CDI - bucket was moved to the counter. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
General Comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans and bus tubs stacked wet. Later observed an employee towel drying them. CDI - instructed not to towel dry and containers were spread out to air dry. |