|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain all cold foods 45F and below. Observed pizza sauce on prep unit counter at 54F and bottle of fresh garlic in olive oil, 77F. CDI by placing items in refrigeration. Recommend to PIC to make space in top of pizza prep unit for sauce, keep sauce over ice on counter or use time as a public health control for storage at room temperature for up to 4 hours. PIC agreed to keep in pizza prep unit from here forward. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 All potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be properly labeled with the date prepared/opened or discard date. Observed pizza sauce and mozzerella cheese in walk in cooler with out dates. Cheese was shredded today for use for the next several days and pizza sauce was made yesterday. CDI by labeling with dates. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Properly label all spray bottles of chemicals with their common name. Observed two spray bottles of degreaser with illegible labels and bottles of windex labeled as degreaser. CDI by properly labeling.7-208.11 Store all first aid items in a manner to prevent contamination of food, utensils, single service items etc. Observed burn spray stored with dry good items. CDI by relocating. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Rapidly cool items made from room temperature ingredients to 45F and below in 4 hours. Observed large tightly covered pot of pizza sauce mixed today at 65F in walk in cooler. CDI by uncovering and stirring with ice wand. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11 (A) and (C) Store all single service items in a manner to prevent contamination. Observed single service forks with food contact surface exposed at customer self-service drink station. |