|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
PIC is not food safety certified. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
observed sanitizer at 3 comp sink testing < 50ppm chlorine. CDI by adding bleach to solution and test 100ppm chlorine. |
|
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 soup sitting on prep table < 135F. CDI by reheat to 165F.
observed cooked chickens on prep table < 135F. PIC stated that chickens were cooling. CDI by moving to walk-in cooler to complete cooling process. observed chicken cooling at acceptable rate to cool to 70F within 2 hours. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
observed ready-to eat foods being date mark in excess of 7 days. Count the day the food is prepared as day 1.
CDI by correctly date marking. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. observed shrimp thawing in prep sink without running water. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
observed several fruit flies in dry storage room. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
observed several wet stacked pans on the drying rack. |