|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handling personal cellphone and move to folding pizza boxes without washing hands. CDI - Employee washed hands. Pizza box voluntarily discarded - 0 - |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed two containers of sauce cooling from overnight at 50F. CDI - PIC voluntarily discarded. - 0 - |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cheese, anchovies, ham, sausage, and pepperoni holding in prep unit #2 between 43-54F. Ambient air temperature of unit at 43F. CDI - All items moved to WIC to cool. Items that have been in unit past 4 hours voluntarily discarded by PIC. A VR will occur by 3/6/2021 to ensure cold holding unit has been fixed. - 1.5 - |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed diced ham, mozzarella, feta, sliced ham, and steak stored in prep unit # 1 without dates marked. CDI - PIC marked dates. Any items prepped past 48 hours voluntarily discarded by PIC. - 1.5 - |
|
31
|
0.50
|
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 sauce cooling in deep plastic containers in walk in cooler. Observed pepperoni, ham, and cooling in covered containers. CDI - All items uncovered and placed in walk in cooler to rapidly cool. Sauce voluntarily discarded. - 0.5 - |
|
34
|
1
|
Thermometers provided and accurate |
No |
Yes
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer in facility. A VR will occur no later than 3/6/2021 to ensure thermometer has been purchased. - REPEAT - 1 - |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed few boxes of food stored on floor in walk in cooler. - 0 - |