|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
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 deep container of pizza sauce prepped this morning at 9:15 am but item has passed the 4 hour mark and was still at 64F. CDI - Item voluntarily discarded. VR to be done by 3/12/21.
***The written procedures for keeping the pizza sauce on time control for 8 hours states that you may not prep any pizza sauce in advance.*** Prep pizza sauce for immediate service ONLY. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 REPEAT. Observed 3 containers of pizza sauce placed on TPHC on prep top but items were not labeled with beginning and end times. CDI - Items labeled. |
|
31
|
0
|
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 pizza sauce in cooling process in WIC but item was covered tightly with a lid. Item did not meet cooling parameters. CDI - Item voluntarily discarded.
No signature needed due to COVID-19 guidelines. |