|
1
|
0
|
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.
Establishment has 180 days to provide proof of certification. |
|
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 chicken stored over vegetables in walk-in cooler.
CDI by rearranging storage order of food items. |
|
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 fried chicken stored in containers beside deep fryers < 135F. CDI by placing chicken on TPHC procedure and marked for discard time of 4 hours. Gave PIC copy of TPHC form. Form must be completed and kept in establishment. |
|
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 pooled eggs stored on cart on cook line > 45F. CDI - pooled eggs moved to bottom of prep cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
observed wet wiping cloths stored on food prep surfaces. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. observed knife stored between equipment. observed utensil stored in water < 135F. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-302.11 Supply toilet tissue at each toilet.
observed employee restroom without toilet tissue. |