|
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 pizza sauce and vegan cheese in the pizza prep unit bottom at 43F. They had been pulled in and out of the unit during lunch service. Pizza sauce was broken down to smaller containers and vegan cheese was placed in a container and placed back in refrigeration to cool to 41F. Discussed process change. |
|
21
|
0
|
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 pork with a date mark of when it was delivered. It should be date marked with the day it was opened. It had been opened less than 48 hours previously so they date marked during the inspection. |
|
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 artichokes in the top of the prep unit at 50F. They had been placed in unit straight from the can. Discussed need to chill product down before placing in the top of the prep unit. Product was removed, placed on flat pan and placed in reachin cooler. |
|
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 3 large dry good bins without labels. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 utensils stored under the panini press. Moved to clean container. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed the charcuterie boards (food contact surface) with rough edges that aren’t smooth. Facility will move to boards with clean cuts. Follow up required.
Observed wooden pizza peels with chips and wear at the food contact surface. Facility has already purchased metal ones and they are in house. Will move to these. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing from dumpster. |