|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on a cheese shredding disc that was stored clean. CDI- item was set aside for recleaning. |
|
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 Observed two high volume containers of pizza sauce containing several gallons each at ~57-58F in the walk in cooler at 4:30PM. The PIC indicated these items were prepared earlier in the day between 10:30AM-11:00AM. CDI- products discarded. EHS recommended splitting product into additional containers and leaving containers uncovered during cooling process. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the flip top cooler along the prep. line cold holding above 41F (see chart). CDI- EHS recommended monitoring cooler temperatures to ensure the products maintain at 41F and below. |
|
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 no time stamp for pizza or marinara sauce cups being held at room temperature. CDI- time were recorded for items. |
|
31
|
0.50
|
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 pizza sauce cooling in high volume covered containers in the walk in cooler not meet cooling parameters. CDI- product discarded. |