20: Several TCS items in facility are not holding at proper temperature. The gluten free unit is holding at 63F, with foods ranging from 67-68F. TCS foods were discarded as a precaution in this unit. One of the pizza prep lines is holding at 52F, with food inside ranging from 49-53F. Ice was added to this unit, some of the chicken was discarded. Maintain TCS food cold at 41F or below. Temperature logs are not available for today, logs for yesterday verified proper cold holding.
22: Pizza by the slice is observed without date and time stamp on cook line. Ensure proper marking when using time as a public health control. Procedures were reviewed with manager (facility notes a two hour hold time and then discard). Pizza was discarded during inspection.
31: Beer cheese “reheating” in hot holding unit for approx 45 min per manager is at 94F. Discontinue using a hot holding unit for reheating. Reheating to 165F must be completed within 2 hours. Use a method that will ensure rapid reheating of TCS foods.
47: Water build up/pooling on bottom of two door unit facing hallway. Eliminate pooled water.
Additional Comments
Discussed labeling toxics in additon to color coding legend with manager onsite today.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
