|
2
|
0
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT
2-102.12 (A) Certified Food Protection Manager (C) The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
No one on the MFU is a certified food protection manager. Establishment is within their 210 days.
0 points
Go to Servsafe Website for more information on servsafe course that is available in English and in Spanish. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Fo and shall be protected from cross contamination by separating raw animal foods from raw ready to eat food raw pork being stored on top of containers of rice and refried beans and vegetables.
CDI- reach in cooler storage order was rearranged to the correct storage order. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot Holding (P) TCS food shall be maintained at 135F or above.
refried beans (126), chicken (125), rice (118), and beef (120) on the stove top. PIC stated that they had just had a lunch rush and the stove was turned down.
CDI- all items were reheated to 165F. More water was added to the DIY double boiler they are using to hot hold on the stove. (two metal containers, water in the one underneath). |