Caprese New York Pizza and Pasta

What the inspector found

• 6-1A: .04(6)(f)Multiple time/temperature control for safety TCS) foods cold holding greater than 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for less than 4 hours were moved to the walk in cooler. Foods cold holding improperly for more than 4 hours were discarded.
• 6-1C: .04(6)(d)Multiple TCS foods did not cool properly or not cooling at all fast enough rate to cool properly (see temperature log). **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION ** TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods that did not cool properly were discarded. Approved cooling methods were provided for the foods still in the cooling process.
• 11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Foods cooling in prep coolers where high levels of worker activity are occurring or in prep coolers that are not working properly. Foods also cooling in the walk in cooler in large, deep, plastic containers while covered and stacked. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods in small, thin portions, using ice wands, and cooling in the walk in cooler.
• 15A: .05(6)(a)The ambient air temperature of the residential refrigerator and the top and bottom portions of the salad prep line cooler are greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

As listed in the inspection report.