|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a large container of pizza sauce that was past the point of cooling. Temperature of sauce was 53 F. CDI- Sauce was separated into smaller containers and ice was used to assist cooling. I addressed ways to properly cool product with PIC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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. Observed a large container of pizza sauce that was stored in a large, deep container and covered. Date on container was 7/6/2021. CDI- Sauce was separated into smaller containers and uncovered. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of seasonings that was not labeled near pizza flip top. CDI- container was labeled. |