|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Observed products in lower portion of pizza make table at > 45 F for less than 4 hours. Most products were not potentially hazardous and all products on top of make unit were at approved temperatures. Unit has condensation leak. Removed foods to walkin and service was scheduled to arrive tomorrow. |
|
21
|
0
|
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 - Observed deli ham and frozen rice without proper labeling. All other items were labeled properly. Discussed labeling requirements. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - Observed cooked sausage cooling in deep,tightly covered pan above 45 F. Removed cover and placed on sheet pan to finish cooling. All other products were properly cooling on speed racks. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - Observed thermometer missing from pizza make table. Gave instruction to provide ambient thermometers in each refrigeration unit. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - Observed 2 make table units and 1 upright refrigeration unit with internal condensation leaks. Pizza make table was not holding approved food temperatures. Service called for repair. |