1804 Pizza Bar and Lounge

Observed potentially hazardous food cold held reach-in cooler in the kitchen greater than 41 degrees Fahrenheit (ambient air 54 F, white rice 56 F, Raw chicken wings 54 F, and Shredded cheese 56 F). 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC placed a work order to fix reach in cooler.

Observed combined ready-to-eat potentially hazardous food (sliced vegetables, sauces and mushrooms) held more than 24 hours not date marked according to earliest date of opening/preparation. Person In Charge date marked all food containers.

Observed working containers of food (flour, meal, sauces, etc.) removed from original container not identified by common name. Person in charge labeled all items with common name.