|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Cooked potentially hazardous food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 45F. (3-501.14) Observed cooked marinara sauce cooling in very large stockpot in walk in cooler. EHS unable to determine the time product reached 135F after discussion with PIC. Observed sauce temps ranging from 110F to 60F. Employee stated sauce started cooling two hours prior. CDI-sauce reheated to 165F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly date mark ready to eat, refrigerated, TCS foods held longer than 24 hours (3-501.17) Observed plates of cooked ziti in cooler without date. CDI-labeled. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Properly follow procedures for items using TPHC (time as a public health control) (3-501.19) Observed pizza slices using TPHC without time label. CDI-pizzas discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Properly label toxic chemicals. (7-102.11) Observed a bottle of sanitizer with no label. CDI-labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use proper cooling methods. (3-501.15) Observed items cooling using improper methods such as marinara sauce in very large pot and calzones cooling on counter under 135F. Cool foods in shallow layers/pans using metal pans to facilitate heat transfer. Active cooling (refrigeration/ice bath) must take place once food reaches 135F. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
.Refuse shall be removed from premises at a frequency that minimizes development of objectional odors that may attract insects. (5-502.11) Observed strong odor emanating from grease trap. Trap may need to be pumped. |