|
22
|
1
|
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 pizzas not being time marked per TPHC procedure, pizzas had been cooked approx. 15 min earlier. CDI- Pizzas time marked. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed deep huge pot in walk in in use to cool TCS pizza sauce made from room temp ingredients and several deep pans of sauce in reach in of pizza cooler. Sauce in these coolers observed at 52 degrees 2 hrs after cooling began and would not likely reach 45 in the next 4 hrs in such deep amounts. CDI- Sauce cooled with chill sticks and moved to shallow vented pans, observed at 45 degrees by end of inspection. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources. Observed empty pans that had been holding shredded cheese stored on top of trash cans, cans were being used as tables to hold the pans. Trash cans are a source of contamination and should not be used as tables. CDI- Pans removed and cleaned. Pans will be stored on prep table. |