|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) Demonstration of Knowledge (PF): The person in charge did not demonstrate knowledge by having priority violations during this inspection. CDI-The PIC was educated on their duties. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding (P): Keep TCS foods in cold holding at 41°F or less. The back portion of the walk-in was holding food at 45-49°F. The PIC voluntarily discarded 4 pans of refried beans, 1 pan of shredded chicken, 1 pan of tamales, and 1 pan of chicken tenders. They called the repair company to come by and repair the walk-in. I will be back in 3 days to verify that the walk-in is holding at 41 F throughout. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf): Thaw foods using the methods in 3-501.13. Shrimp was being thawed, sitting in a tub of water in the prep sink. CDI-The PIC ran water that was 63F over the shrimp to finish thawing correctly. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C): Utensils shall be dried completely BEFORE stacking for storage. Multiple pans were found stacked wet. CDI-the pans were moved so they could finish drying. |