|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pink sauce holding at 128f and pink sauce with pancetta holding at 122f in hot wells. CDI - sauces reheated to above 165f. PIC noted that the breaker had tripped and there was no power to the holding unit. Ensure the power supply is adequate in order for equipment to consistently hold food at proper temperatures. REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cut tomatoes, cooked onions, open canned artichokes, pepperoni and sausage all holding above 41f in pizza make table. CDI - items discarded as they had been held in unit since 10:30 opening today. PIC and EHS noted that TCS foods in ends of the table as well as TCS foods in the bottom of the unit were all holding at or below 41f unlike these items which were in the center of the make table top. REPEAT
Upon arrival, EHS observed WIC with elevated air temperature of 48f with TCS foods inside as high at 47f. PIC noted they had large delivery earlier. WIC door was closed and locked to prevent opening and unit ambient air temperature recovered to 38f by end of inspection. TCS foods observed to also be recovering back to 41f by end of visit. When receiving deliveries, do not allow WIC door to remain open for extended periods of time. Ensure cold TCS foods are received at 41f or lower and are stocked into WIC quickly to prevent temperatures from rising after delivery. EHS strongly recommends having unit serviced again as air temperature was excessively high at beginning of inspection and compressor was in defrost mode at times through recovery. Ensure unit air temperature remains low enough to hold all TCS foods at 41f or lower. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemical without labeling PIC identified as bleach and degreaser at dish area. CDI - PIC applied label. REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed sleeve of opened partially used pizza boxes stored directly on floor propped against end of pizza make table. Store single service items at least 6 inches off of the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household countertop air fryer present in the establishment PIC confirmed used to fry rice balls. Fryer is not commercial ANSI certified for use in food service establishment. Remove.
Note: establishment has commercial hood over pizza oven but no other ventilation to remove grease laden vapors which may be released by open vat countertop fryer. |