|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Observed dish machine providing 0 ppm chlorine sanitizer; bottle connected to machine was empty. CDI - PIC replaced with new bottle and primed machine. |
|
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 41F. -P Observed tomato sauce and beef lasagna cooling in walk in freezer; both items had no change in temperature in over 1 hour. CDI - Lasagna was completely uncovered and moved to top shelf for more efficient cooling. Active stirring begun in tomato sauce. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken parm in a plate on top of chill line in flip top unit at 43F. CDI - Plate moved to bottom portion to hold where cool air can reach product.
Observed pizza sauce at prep unit holding at 55F. CDI - Pizza sauce was placed on time log for start time of 2:30 pm. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed beef ravioli (2/15) and cheese ravioli (2/20). After questioning, Mauro stated The dates were incorrect and both are taken out from freezer each day before service. CDI - Both correctly date marked.
Observed rigatoni noodles with date mark 2/15. Time/temperature had expired. CDI - Discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle without label. CDI - Labeled for quat sanitizer.
7-201.11 Store toxic materials to avoid contamination. -P Observed quat sanitizer stored above clean dishes and operating flip top unit. CDI - Bottle relocated to chemical storage. |
|
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 tomato sauce and lasagna cooling in walk in cooler. Tomato sauce cooing with ice Wands placed inside 3 containers and one container with no stirring equipment, but observed no active cooling over an hour. Lasagna cooling with aluminum foil covering a portion and stored below other large containers. CDI - Active stirring began on tomato sauce and stirring utensil placed in fourth container. Lasagna completely uncovered and placed on top shelf to cool efficiently. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 spices and oils at make line without identifying labels. REPEAT. |