|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. (Pf) All priority items were corrected during the inspection as a corrective action. CDI. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
All TCS foods shall be maintained with a temperature of 135F or greater. Observed sausage gravy with a temperature of 119F. Food employee was not sure how hot warming unit was turned down.
CDI-gravy reheated during inspection. |