|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General comment 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf -Observed a soap bottle stored in the hand sink. CDI - bottle was removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw tilapia stored above slaw and salsa in a prep unit. CDI - items were rearranged correctly. |
|
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 chicken and potato wedges holding below 135F in the hot case. CDI - items were reheated to at least 165F; see temperature chart. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General comment 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 beef and salsa cooling on the counter while covered. CDI - explained to cool in an ice bath, cooler or freezer and to leave the item uncovered to facilitate cooling. CDI - both items were placed in the freezer to rapidly cool. |