|
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 pasta sauce, marinara sauce, meatballs, and chilli inside hot wells < 135F (see temp chart). CDI: all products reheated properly to 165F/above. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside back salad prep cooler ham at 42F and lettuce at 43F. Observed in front pizza prep station sausage at 44F, ground beef at 44F, tomatoes at 45F, and ham at 43F. Observed inside undercounter cooler lasagna at 43F, penne pasta at 44F, and spaghetti noodles at 43F. CDI: through education. Discussed with PIC about lowering thermostat, keeping lids closed, and not overstacking products above pan fill line. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
Repeat:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed a large container of marinara sauce that was made on Saturday that was not dated properly. CDI: product dated properly. Improvement noted since last inspection.
VR by 4/12/19 |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
Repeat:
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 inside walk-in cooler sausage links cooling in pan tightly wrapped in plastic at 83F. CDI: product moved to sheet tray and dropped to 58F within 30 minutes.
VR by 4/12/19 |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shakers on front line without a label. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.. Observed employees wearing wiping cloths hanging out of aprons. Observed bleach sanitizer with wiping cloths on front line < 50ppm. CDI: corrected to proper concentration. |