|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee BHC ready to eat pizza, after cook. CDI-food employee added gloves and PIC stated they normally use them. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3-comp with 0ppm quat sanitizer. There was an air gap in the line, PIC poured sanitizer directly until it was 300ppm quat. CDI-PIC will use this method until maintenace person comes, PIC called maintenance person while on-site. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 2 large containers of marninara and pizza sauce in metal stockpots. Cooked marninara was 49F sauce from the can was 44F. Discussed proper cooling methods with PIC such as ultilizing the freezers, smallers portions, putting cans in walk-in cooler before user, leaving the containers open. They do have an ice wand but they need to surround product with ice if using large containers. CDI-PIC voluntarily discarded 49F sauce, other sauce was allowed to be kept since it was under 45F, made last night and cans contain citric acid. REPEAT VIOLATION. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 sliced cheese above 41F (see temp chart) food employee had sliced 15mins prior and was attempting to cool down in the flip top, and cheese was stacked to high. CDI-PIC removed cheese above the fill line.
Observed 2 large containers of marinara and pizza sauce in metal stockpots. Cooked marinara was 49F sauce from the can was 44F. Discussed proper cooling methods with PIC such as utilizing the freezers, smallers portions, putting cans in walk-in cooler before user, leaving the containers open. They do have an ice wand but they need to surround product with ice if using large containers. CDI-PIC voluntarily discarded 49F sauce, other sauce was allowed to be kept since it was under 45F, made last night
and cans contain citric acid.
REPEAT VIOLATION. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed large pizza sitting on low counter sitting directly next to a food employees drink. CDI-PIC moved drink to an approved area.
REPEAT VIOLATION. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC not wearing hair restraints. REPEAT VIOLATION. |