|
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: Found one item, tomato sauce below 135 F in holding. CDI- sauce voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found cut greens, cut chicken, pre-made pizzas above 45 F. CDI- pizzas cooked immediately or moved to freezer. Greens broken down and taken to cooler for rapid cooling. Chicken taken to freezerfor rapid cooling. If pizzas are to be pre-madeand held pending order, keep pizzas at 45 F or below, or submit procedures for holding pizzas off temperature. |
|
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 : Found chicken cooked by 8:00 AM at 53 F at 1:15 PM. Do not rely on holding units to properly cool food. Found pasta salad tightly covered 53 F in refrigerator. Cover removed and temperature immediately dropped to 47 F. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf : Observed 3-compartment sink set up for wash / rinse / sanitize with pasta being drained in center vat. Separate cleaning processes from food handlingat 3-comp sink. |