![]() A longer time for cooling allows an ideal situation for bacterial growth. Correction: Cool potentially hazardous foods from 135☏ to 70☏ within 2 hours and within a total of 6 hours from 135☏ to 41☏. There is sweat on top of the lid and all other items in this refrigerator areģ8 F or below and spaghetti has not been out. Spaghetti noodles made yesterday are in a deep covered plastic container and are still 44 F. Critical: Cooling* (corrected on site) (repeated violation) Observation: Spaghetti noodles noted not being adequately cooled to prevent the growth of harmful bacteria.Correction: Maintain nonfood-contact surfaces of equipment clean. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves below pizza oven, shelves above pizza prep unit, area around conveyor part of pizza oven and left wall on the inside of the walk-in refrigerator. ![]() PIC will take apart and clean and sanitize slicer. Correction: Clean and sanitize these surfaces for food contact. There are still meat particles on the part of the food slicer that holds the meat down and also below the slicer blade.
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