|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed three employee drinks stored improperly on prep surfaces. CDI-drinks moved to proper location. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce on steam table below 135F. CDI-sauce reheated to 165F+ Also observed marinara sauce on separate steam table below 135F at top of product. Stir product frequently to ensure proper temperature is held consistently throughout product. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed meat sauce with date label of 9 days prior. CDI-product 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 "Pizza by the slice" using TPHC without any time label. CDI-food discarded. |
|
31
|
0.50
|
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 calzones cooling on speed rack at room temperature at 94F. Employee stated that it was their understanding to wait until product reached 70F before wrapping in plastic wrap and put into cooler. Product met cooling parameters. Also observed very large stockpot of marinara sauce cooling in walk in cooler. Product was cooked minutes before. CDI-calzones placed into walk in cooler to rapidly cool and marinara sauce broken down into small batches in uncovered metal pans. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings such as cell phones and medication stored improperly throughout kitchen. |