|
1
|
0
|
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 unable to provide proof of being a certified food protection manager. Work towards obtaining an ANSI accredited food protection managers course certification. Points will be deducted after 210 days of the permit. |
|
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 baked beans (100F), cooked corn (97F), hot dogs (91F) and, burgers (98F) all below 135F. CDI- PIC reheated all items to well above 165F see temp chart. PIC was provided with a TPHC form. EHS explained how TPHC is conducted and monitored. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed slaw (50F), pulled pork (50F), and potato salad (50F) all above 45F. EHS observed only prep unit functioning at 49F. PIC voluntarily discarded the items and voluntarily closed. A VR will occur no later than 10/1/18 to ensure the unit is properly holding TCS foods at or below 45F. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed an employee preparing food with head hair without a head cover. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.- Observed only cold prep unit functioning at 49F. PIC voluntarily closed. |