|
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 one present has food protection manager certification. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Red potatoes holding below 135F in steam table. CDI - Placed on TPHC for today. Left TPHC paperwork and suggested facility use TPHC on all buffet items. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Milk in milk pitcher holding above 45F. CDI - Placed on TPHC for today. Left TPHC paperwork and suggested that facility use TPHC on all buffet items. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer in three comp sink testing above 400ppm quat. CDI - Diluted to 400ppm. |