Food Inspections

Johnny's Pizza #105

Inpection Notes

6-2 - proper date marking and disposition 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed multiple opened and prepped TCS foods including but not limited to: diced tomatoes, cheese, spinach, ground beef, and shredded lettuce to be cold holding for more than 24 hours in the prep top coolers, reach-in below prep top coolers, and the walk-in cooler without proper date marks. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: The PIC will have the items date marked correctly. 11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: Yes Inspector Notes: Observed diced tomatoes to be prepped and fully covered, while cooling down in the reach-in cooler. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The PIC immediately uncovered the diced tomatoes to allow for proper heat transfer, while cooling down.

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