Federal Pizza

Inspector's notes

Observed TCS pizza sauce 70*F-73*F in deep containers greater than 4" cooling in the walk-in cooler at the time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Per PIC, pizza sauce was prepared an hour and a half prior to the time of inspection. PIC communicated establishment uses ice wands to cool in deep containers and employees were instructed to add the ice wands at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various TCS foods (cooked chicken, cooked pasta, cooked veggies) in small reach-in cooler across from grill on prep line holding at 50-52*F. Per employees, chicken, pasta and potatoes had been in cooler and were voluntarily discarded. Veggies had been in cooler for less than 2 hours and were transferred to alternate cooler at time of inspection. Cooler was noted holding at 50.5*F - service order was placed at time of inspection, and establishment has alternate refrigeration onsite. Ensure TCS foods are kept at 41*F or below. Corrective Action: Corrected at time of inspection.