|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes and mushrooms stored over ready to eat items in walk in cooler. CDI: Items rearranged |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottom of pan of tomatoes and bottom of pan of ham on line above 41F. CDI: Products voluntarily discarded. Fresh product brought out. All other cold holding items were at or below 41F. |
|
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 walk in cooler in a deep covered container. CDI: PIC spread sauce out into shallow pans and placed in the walk in freezer to cool. REPEAT VIOLATION PIC has agreed to be under a risk control plan (RCP)to get cooling of pizza sauce under control. RCP paperwork emailed to PIC |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed wet stacked containers stored as clean. CDI: Containers separated for air drying. |