|
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 45F. -P Observed deep covered pot of cooked and cooling pasta sauce 53 degrees in walk in cooler that had been cooling approx. 5 hrs 50 minutes. CDI- Sauce placed in shallow pans on ice baths, observed sauce 45 degrees in the next 10-15 minutes.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed pizza sauce made from TCS canned tomato sauce that had been cooling approx. 3 hrs and 50 minutes. CDI- Sauce placed in shallow pans on ice baths, observed sauce at 45 degress in the next 10-15 minutes. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed TCS sauce in walk in cooler cooked 2 days ago that was not date marked. CDI- Sauce voluntarily disposed of by PIC. |
|
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 Sauces cooling in deep and covered pots, said to have been placed on ice bath initially. Do not combine cooling sauce in deep amounts as that slows the cooling process. Reviewded proper cooling methods with the PIC, sauces placed in shallow pans on ice baths to reach 45 degrees within proper cooling time requirement. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed two spatulas stored between wall and pizza prep table, this area is not easy to clean, should not be used for utensil storage. Spatulas placed in dish for cleaning. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk in cooler with condensation leak from ceilng. Have problem serviced to prevent condensation leak. |