|
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 pizza sauce cooling from the night before at 44F. CDI - PIC voluntarily discarded item. - 1.5 - |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce hot holding at 112F. CDI - PIC reheated items to 177F before placing back into hot holding. - 0 - |
|
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 pizza sauce cooling from overnight tightly covered and in deep container. Observed prepped lettuce (49F) cooling in prep top. CDI - PIC voluntarily discarded pizza sauce. Lettuce moved to freezer to be rapidly cooled. - 0.5 - |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed few employees without hair restraints. CDI - All employees donned hair restraints. - 0 - |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed few wet wiping cloths stored on cutting boards. CDI - All wiping cloths moved to sanitizer bucket. - REPEAT - 1 - |