|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT -2- |
|
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 wings hot holding in fryer basket at 126F. CDI - PIC dropped wings in fryer until over 165F. -1.5- |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch dressing with KEEP REFRIGERATED stamp cold holding at 63F on counter across from cook line and ranch dressing in prep unit at 53F that PIC declared as cold holding. CDI - PIC placed these temporarily on TPHC. Ice bath or other effective cold holding methods shall be used to maintain temperatures at or below 41F or use TPHC. -3- REPEAT VR no later than 04/26/2019 to ensure TCS foods are cold holding or held using TPHC. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cutting boards identified as clean stored behind 3-comp sink faucet, subject to moisture. -.5- |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately precede a
sanitizing solution in 3-comp setup. Observed dishwasher using small bucket as washing solution and no solution for rinsing and
sanitizing. -1- REPEAT |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed slow drain at handsink nearest rice cooker and leak at the side of 3-comp sink faucet. -0- |