|
18
|
1.50
|
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 41F within 4 hours. -P Observed pizza sauce prepared from room temperature bags, in a large plastic container at 71F. Observed pizza sauce made last night at 46F. Food must be cooled within 4hrs from room temperature to 41F or below. CDI-PIC voluntarily discarded pizza sauce. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner sitting on prep top. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed pizza sauce being held out on time, for 8 hrs as approved. The pizza sauce is pore pared the night before which the variance states " Additionally, sauce containers should not be made in advance (the evening before) nor shall be unused material be carried over to the next day." PIC explained they prepare sauces in the morning and there was a container of sauce opened and prepared yesterday, cooled in the WIC to be used today. Not approved via the variance. CDI-PIC will either keep unopened bagged sauce in the WIC to allow it to start at a good temperature, or will open it and use it immediately. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed corn meal in container unlabeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit top lid hard to open and close. Handsink needs to be re-sealed. |