|
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. Observed no certified food protection manager present. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken cooked to an internal temperature of only 156F on grill. Staff was unsure of proper cooking temperatures when questioned. CDI: educated staff; chicken was reheated on grill to 175F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
General Comment:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside open air prep cooler lettuce at 45F, mozzerella at 42F, and corn at 47F. CDI: educated staff; food products were changed out with fresh products. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
General Comment:
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Provide thermometers inside WIC, bottom of prep cooler, and both reach-in coolers. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat:
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/missing baseboard tiles. Improvement noted. Baseboard tiles on order. |