|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed employee handling sliced mozzarella with bare hands. CDI. The PIC instructed the employee to discard the mozzarella and to wear gloves when handling ready to eat foods. Mozzarella was discarded by employee. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
Observed bus tub of meatballs at 47F and large container of tomato sauce at 106F cooling from last night in the walk in cooler. CDI. The PIC voluntarily discarded the foods. Discussed cooling methods with the PIC (see #31). |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
COMMENT: Observed salami at 45F in salad prep cooler. Observed garlic in oil at 53F. CDI. The PIC had the garlic in oil out of the refrigerator for less than 2 hours therefore was allowed to cool down in the reach in cooler. The salami was in a shallow pan and was placed out recently in the prep cooler. Salami was placed in deeper container to keep in the top portion so cold air surround it more. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 chicken, cheese, and noodles in the grill prep cooler made yesterday with no date mark. Observed sausage, pepperoni, tomatoes, and other TCS items in the pizza prep cooler without a date mark made yesterday. Observed tomatoes and lettuce in the walk in cooler made yesterday with no date marks. Observed cannoli filling, lettuce, and salami without date mark in the salad prep cooler. CDI. PIC appropriately date marked all items. PIC will keep a written sheet for date marking items in the top portion of the flip top units. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed no written procedures for TPHC of pizza slices. The facility has a time sheet where they write out the time the pizzas come out of the oven that is effective. Noted grandma pizza crust with thin layer of tomato sauce put out recently not indicated on time. Noted mozzarella cheese at the grill prep cooler held for approximately an hour without time label. CDI. PIC wrote down time the grandma pizza crust was put out and was provided with written procedures to maintain for review by EHS. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 meatballs cooling from last night in large bus tubs covered. Observed tomato sauce cooling from last night in large food containers. CDI. The meatballs and tomato sauce were voluntarily discarded. Cool meatballs on sheet trays on baking rack in the walk in cooler until they reach 41F then place in bus tubs. Cool tomato sauce in small pots in an ice bath using the prep sink while stirring constantly. Suggestion to obtain ice wands to aid in cooling process for tomato sauce. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
COMMENT: Observed wet wiping cloths stored in sanitizer bucket at 0 ppm. The PIC remade the solution to 400ppm of quat sanitizer. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
COMMENT: Replace all lights out in kitchen. |