|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P REPEAT. Observed pizza sauce start cooling process in WIC but only drop 1 degree in 13 minutes. CDI - Item was stirred and ziploc bags of ice were placed inside for faster cooling. Item only dropped 4 degrees in 36 minutes. Item placed in freezer. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 pizza sliced placed on TPHC, written procedures were provided, but items were not time stamped. CDI - Items time stamped. |
|
31
|
0
|
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 pizza sauce cooling in large deep pot without any active stirring. CDI - Bags of ice were placed inside sauce and item was placed into freezer for faster cooling. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on floor of dough WIC and dry storage shelving next to WIC.
No signature needed due to COVID-19 guidelines. |