|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes and mushrooms stored over pizza sauce and cheese shakers. CDI: Products relocated. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
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 pizza sauce from yesterday still cooling in containers. Product was 42F. All other items in walk in were 40F and below. CDI: Sauce uncovered and cooled properly. EHS suggests placing ingredients for sauce in the walk in cooler the evening before to eliminate cooling of sauce. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed pizza sauce cooling in tightly closed containers. CDI: product vented. See #18. Overall cooling methods in facility are great. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed lids of some containers throughout facility with large cracks. |