|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Large container of pizza sauce that was cooked and cooled overnight in walk-in still at 48F in center of product; 42-43F on outer edges of product. CDI - sauce was voluntarily discarded. New sauce was being prepared. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Multiple items inside sub cooler measuring > 45F (see temp chart). All items removed and transferred to walk-in cooler and temperature was dropping during inspection. Repair company was notified. Verification required to ensure cooler is repaired and temperature is 45F/below. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Large container of pizza sauce cooling in walk-in cooler at 48F in center with lid still on. CDI - pizza sauce was discarded; cooling methods were discussed. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat: 4-501.11 Maintain equipment in good repair.
Gaskets torn on both prep coolers. Gaskets need to be installed. PIC indicated that he needs special equipment to install gaskets himself.
Prep cooler on cook line not working properly. Measuring around 50F. Repair company was notified. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
General Comment: 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Minimal trash on ground outside dumpster. |