|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries stored over ready to eat food in walk in. CDI: Berries relocated. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 pizza sauce prepared this morning above 41F at 4 hours. CDI: Pizza sauce rapidly cooled to 41F in walk in freezer within 20 min. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top coolers holding food items above 41F. CDI: Items above 45F voluntarily discarded if out for more than 2 hours. Other items rapidly cooled. PIC stated that the coolers have been looked at several times by repair people. Coolers must hold all items at 41F and below. Observed pesto sauce held on table during peak times. CDI: Sauce held on TPHC for rest of today. Product must be kept cold, on time, or a letter from the company stating it can be held out of temperature safely must be obtained. VERIFICATION REQUIRED |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cooling in deep, covered container in walk in cooler. CDI: Product divided into 2 containers with larger surface area and placed in walk in freezer to rapidly cool. REPEAT VIOLATION |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt and oregano unlabeled at stations. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles of tongs down in salads. CDI: Handles removed. |