|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over marinara sauce in the walk in cooler. CDI- storage rearranged. Minor improvements made since last inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer solution in the 3 compartment sink at ~50ppm. CDI- quat concentrate was added to sink until an appropriate concentration was achieved. |
|
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 marinara in a high volume metal pot (greater than 5 gallons) cooling at 78F. PIC indicated the sauce was made the night before and set in an ice bath with an ice wand in the product. CDI- product was discarded as sauce did not meet cooling parameters. Provided PIC with cooling infographic. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a squeeze bottle of garlic and oil mixture at 76F being stored at room temperature next to the garlic knots. PIC indicated the sauce is kept cold throughout the day and is brought out to sauce the garlic knots. CDI- sauce was returned to reach in cooler for cooling. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 6 pizzas being stored at room temperature with only 3 times recorded on the time board. CDI- additional times were added to the time board. Improvements made to TPHC recording since last inspection. |
|
31
|
1
|
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 Observed marinara sauce cooling in a large metal pot (high volume, low surface area) at 78F. PIC indicated the sauce was made on the previous day. CDI- product discarded. |
|
41
|
0.50
|
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 plastic food storage containers without handles being stored in pizza sauce pots in the walk in cooler and 2 knives being stored in-between an equipment gap along the cook line. |
|
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 the quat dispenser at the 3 compartment sink dispensing quat solution at ~50ppm. Instructed PIC to contact technician for repairs to ensure the device dispenses solution between 150-400ppm.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 3 plastic containers with large cracks in them. CDI- containers were discarded. |