Best Pizza and Brew

Inspector's notes

Observed cooling cut romaine lettuce between 50-64*F in a large, tightly covered plastic tub with more than 24 inches of cooling lettuce inside. Per PIC, the lettuce was washed in water, spun dry and placed into the container less than 4 hours prior. Also observed cooling sausage crumbles measuring 48-62*F in portion baggies stacked approximately 10 inches high. The cook stated the sausage had been portioned approximately 30 minutes prior and placed into the cooler. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Advised PIC that cold water from tap may rapidly warm cut produce. Advised PIC to utilize ice as an ingredient to rapidly cool washed lettuce to 41*F before spinning dry. Advised cooling portioned foods in single layers on the speed rack or in the freezer to rapidly cool back to 41*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple pieces of wet-stacked containers and plates. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.