|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion mixer stored as clean with minor food debris on the inner blade cover. CDI: Mixer sent to three compartment sink for proper warewashing. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed opened pizzas in hot box holding between 118F and 127F. Pizzas that had not been opened were between 135F-141F. CDI: All out of temperature pizzas were voluntarily discarded and the whole pizzas that were still in temperature were cooled in walk in for future service. PIC stated that pizzas would be placed on time once boxes are opened and discarded at the end of service. EHS provided procedures and had PIC fill them out on site. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, tomatoes and cheese on ice on steam tble holding between 48F and 50F. PIC stated that toppings are brought out from walk in at 11 and discarded at the end of service (1 PM). CDI: Remainder of product in ice bath was voluntarily discarded and PIC stated that items in ice bath would be placed on TPHC, as they are already discarded at the end of lunch. EHS provided TPHC procedures and PIC filled them out on site. |