|
18
|
0
|
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 41F. -P Observed 2 large containers of pizza sauce above 41F (see temp chart). PIC stated that pizza sauce is made from mixing cans and was made overnight and left to cool in the walk in cooler. EHS determined that pizza failed to ambient cool properly. CDI EHS discussed proper cooling methods and PIC voluntarily discarded containers of pizza sauce. |
|
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 containers of cut tomatoes, cut lettuce, and mozzerella cheese prepped the day before without a date label. CDI PIC added date labels during the inspection.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked sausages held past 7 days (dated 1/19). CDI PIC voluntarily discarded sausages. |
|
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 Observed large covered metal stockpot of pizza sauce and large covered plastic container of pizza sauce tht failed to cool properly (see violation #18). Ensure to use methods such as shallow pans, uncovered, and smaller portions when ambient cooling. CDI PIC voluntarily discarded containers of pizza sauce. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility with a non-functioning thin-probe thermometer. Verification required in 10 days. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces of slicer and gaskets/shelves with food debris build up. Ensure to increase cleaning frequency. Repeat violation. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and bags stored on dry storage shelf with cans. Ensure to designate an area for employee items. CDI PIC removed items. |