|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A) - Potentially hazardous food shall be held at 45F or lower. Sliced ham at pizza station above 45F. CDI - Ham relocated to freezer for rapid cool down as it had been out for less than 4 hours. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-305.15 PF - Cooling shall be accomplished by placing food in shallow pans, separating food into smaller/thinner portions, using rapid cooling equipment, stirring food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient, or by other effective means. Observed pizza sauce cooling in 10 gallon stock pot in walk in cooler. Sauce had been cooling for 3 hours from room temperature and was at 54F. CDI - Staff placed ice paddle in stock pot and instructed to stir periodically. Discussed cooling methods with PIC. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 - Except for a plain band ring, food employees may not wear jewelry on hands or arms while working with food. One food employee in kitchen wearing wrist watch. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 - Wet wiping cloths shall be stored in a sanitizing solution when not in use. Observed multiple wet wiping cloths lying on prep surfaces throughout. CDI - Relocated to sanitizing solution. |