|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated utensils stored at room temperature such as pizza cutting tools and wing saucing buckets are cleaned less frequently than every 4 hours they are in use. CDI- instructed employee to wash, rinse, and sanitize food contact surfaces every 4 hours they are in use if they are stored at room temperature.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a vegetable dicer and a cheese grater stored clean with visible food debris on them. CDI- items were set aside for recleaning.
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed copious amounts of food residue/carbon buildup on the outside surfaces of baking pans/trays. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed pizza sauce made in the restaurant at 57F in the walk in cooler at 3:10PM. PIC Indicated the pizza sauce was placed into the walk in cooler for cooling around 11:00AM. CDI- product discarded. |
|
22
|
2
|
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 facility using TPHC for pizza slices without times being recorded. EHS also observed facility holding marinara/pizza sauce cups at room temperature for 4 hours without a written procedure or times being recorded. CDI- times recorded for pizzas; TPHC document provided and filled out for marinara/pizza sauce cups. |
|
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 the walk in cooler in a high volume container (food greater than 3 inches deep) while covered. Product was placed into the walk in cooler at 11:00AM for cooling and was ~57F at 3:10PM. CDI- product discarded. |
|
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 oil residue on shelving in the walk in cooler. |