|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed empty soap dispenser at back handsink behind pizza ovens. CDI - Soap dispenser refilled immediately. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several items in salad prep unit maintaining temperatures of 43F-46F. See chart above. Ambient air temperature read 43F. CDI - The cut cherry tomatoes, sausages, and penne were voluntarily discarded. All other items were taken to freezer for quicker cooling. All items cooled down to 36F-38F and then taken to WIC. PIC called for repairs on salad unit. VR to be done by 2/19/20.
Also observed cut tomatoes in pizza unit reach in at 45F. CDI - Item taken to cool. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed all items in pizza prep top unit placed on TPHC and time stamped, but there are no written procedures. PIC was provided TPHC template during last inspection. CDI - TPHC provided again. |
|
31
|
0.50
|
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 REPEAT. Observed several containers of shredded mozzarella in cooling process in WIC but all items were densely packed and covered. Also observed large pot of tomato sauce in cooling process but cooling in bulk. CDI - All containers of cheese were uncovered. PIC dumped bucket of ice inside tomato sauce, causing it to drop 8 degrees immediately. Discussed with PIC about using ice wand for cooling down tomato sauce. |