3-501.16(A)(1) ; Priority; Hot holding lasagna in hot hold cabinet at 99F. When hot holding should be at 135F or above. CDI PIC Put lasagna back into oven to reheat.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Two prep coolers on the line were holding the foods at 52-54F. All the items were pulled from the walkin 30 mins before starting inspection and so were put back into the walkin to cool down. PIC stated was working this morning during opening. Has called someone to come look at the units. Until they are holding at 41F or below do not use the units. Can use ice baths to keep foods at 41F or below or time control. PIC has decided to use ice baths.
1.5
23.
3-501.18; Priority; Items in walkin cooler with dates passed 7 days. PIC stated those items were pulled from the freezer and employees forgot to add thaw dates. Make sure to add dates that items are pulled to thaw so can accurately keep track of time. CDI PIC updated date labels.
0.0
35.
3-501.13 ; Priority Foundation; Thawing sausage in prep sink but was under running hot water at 99F. When thawing should be under running cold water (70F or below). CDI PIC turned to cold water.
0.5
36.
4-302.12; Priority Foundation; Only thermometer available was a infrared thermometer. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets
0.5
43.
3-304.12; Core; Knife stored in crack between pizza prep cooler and splash guard. This is not a approved storage area as can not clean properly. Keep utensils stored on clean prep area between uses or clean storage areas.
