|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11 (A) - (P) (Pf) Person in Charge
The person in charge failed to display active managerial control as all of the cold holding foods that were temped inside of the pizza prep unit had temperatures above 41F. The person in charge shall ensure that employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding through daily oversight of the employees’ routine monitoring of food temperatures. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
No certified food protection manager was present during the inspection. The person in charge (PIC) shall be a certified food protection manger who has shown proficiency of required information through passing a test that is a part of an accredited program. R |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Diced grilled chicken, cooked sausage, and American shredded cheese all had cold holding temperatures above 41F while being held inside of the unit’s pizza prep unit. All time/temperature control for safety foods under cold holding shall be maintained at 41F or less. The owner voluntarily discarded the impacted foods during the inspection. CDI |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf)
The pizza prep unit was unable to maintain the temperatures of cold holding foods being held inside of it at 41F during today’s inspection. The REHS placed their ambient air thermometer inside of the pizza prep unit, and an air reading of 46F was registered. Equipment for holding cold foods shall be sufficient in number and capacity to maintain cold holding foods at 41F or less. The owner adjusted the air setting inside of the unit during the inspection. The REHS placed their ambient air thermometer back into the pizza prep unit, and a final air temperature reading of 35F was observed. CDI |