|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)- PICs are not certified food protection managers. 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. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)- Can opener soiled. Food-contact surfaces shall be clean to sight and touch. CDI- Can opener placed at warewashing sink to be cleaned. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P)- Chlorine sanitizer in a spray bottle measured greater than 200 ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (200 ppm for chlorine and 400 ppm for quaternary ammonia). CDI- Sanitizer was diluted and measured 200 ppm. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf)- Packaged ham thawing in a container of water that measured 79F. Ham was still frozen. Time/temperature control for safety (TCS) food shall be thawed at in running water at a temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. CDI- Education provided and thawed under refrigeration. |