|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed pepperoni and tomato sauce in right side of pizza maketop at 44F.
CDI- Food handler explained both items were brought to make top from lowboy and WIC within the last 1.5 hours. Food cools back to 41F within half hour of make-top lids being closed. (-3)
NOTE: Staff should monitor temperatures of TCS foods at the make-top periodically during prep. If TCS foods cannot be maintained at 41F and below, lower ambient temperature of equipment, utilize TPHC, or other corrective action. EHS also recommended rearranging each section of the make-top so unused sections may remain closed (ie. move pepperoni to left side of make-up, so both sides are not needed to remain open in order to access only one ingredient). Additionally, make-top should be closed when dough is being stretched and make-top ingredients not yet needed. Risk control plan may result at next inspection if cold holding is out of compliance. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf
Observed employee begin ware-washing at 3 comp sink with cold water temporarily disabled for plumbing repair. Only water >140F was available, which is above the required temperature for mixing soap and sanitizer solutions.
CDI- Employee halts ware-wash process. GM explains cold water will be restored within the hour, crew is working on it now. No overflow of dishes was observed- facility can wait until cold water is restored to resume ware-washing, and use back prep soon 3 comp sink if needed, or in case of repair delay. EHS noted water at hand sinks was not too hot to use. (-0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
Observed dish machine not in use for several years and remains on the premises. Remove at earliest opportunity. Points will be taken at next inspection if dish machine remains present and not used for the operation. (-0) |