|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Pizza sauce measured 64F at 12:30PM. PIC stated it began cooling at 11:45AM. Pizza sauce measured 62F at 1:15PM. This rate is too slow to reach 41F within 4 hours. CDI - Pizza sauce moved to smaller container and placed in freezer. Recommend establishment pre-chill cans so it doesn’t have to cool as much to reach 41F. 0 pts. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Red sauce measured 63F and was cooling in large tub with lid on container. PIC stated it began cooling 45 minutes ago. Recommend establishment pre-chill cans, or to use shallow pans to rapidly cool the sauce. PIC had a completed product assessment form for the pizza sauce. Submit this documentation to the North Carolina variance committee. Otherwise, establishment must continue to treat the pizza sauce as a TCS food. CDI - Pizza sauce moved to ice bath to continue cooling. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C) 1 employee preparing pizzas was wearing a bracelet on wrist. Food employees shall not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Stacks of metal pans stacked while still wet on clean utensil shelf. Allow utensils to adequately air dry before stacking. |