|
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 Through discussion, employee stated that slicers are sanitized throughout the day between different meats and cheeses, but washed, rinsed, and sanitized daily. CDI: Employee educated on the need to break down slicers every 4 hours. CDI: Slicer broken down and washed, rinsed, and sanitized. |
|
18
|
0
|
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 cheese that was just sliced cooling in prep top. PIC asked employee to place product in walk in cooler. Employee placed product in slide cooler. Product was cooling at a rate of 0F per minute. CDI: Product moved to walk in and then cooled at .1F/min (NOTE: product began cooling at 50F.) |
|
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 american cheese in prep top case at 42F. CDI: Food will be used by end of day and was sliced today. Per PIC if not used, remainder will be discarded. |
|
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 TPHC procedure for pizzas says to hold product for 2 hours. Stickers were from 10:45-10:50am on pizzas. Employee stated that pizzas were made at 1pm. CDI: Correct time placed on pizzas and then pizzas discarded at proper time based on facility's procedure. EHS told employee to change the time with every new pizza that is cooked. |
|
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 cheese cooling in prep top cooler and getting warmer. Employee stated he had just sliced it and placed it there to use. CDI: Manager asked employee to place product in walk in for cooling. Employee placed product in slide cooler. REPEAT VIOLATION |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen chicken pieces thawing in fryer basket above fryer oil. Employee stated that they were put there about 30 min prior. CDI: Chicken was cooked off and used. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and build up inside pizza prep top cooler and in pizza dry good storage. REPEAT VIOLATION Some improvement from previous inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed overall detail cleaning needed throughout facility. |