Vintage Pizzeria

Inspector notes: Observed multiple TCS foods (blue cheese, Cesar dressing, shredded mozzarella) cold holding above 41F located in the small prep top cooler near the kitchen main entrance (see temperature log). Observed ambient temperature of cooler at 44F. CA: TCS foods shall cold hold at 41F or lower. COS: PIC stated the foods are all moved to the cooler from the walk-in-cooler in the morning (around 2.5 hours prior). PIC began placing TCS foods needed for service on an ice bath. Other TCS foods were moved to the walk-in-cooler. Discussed with PIC that the cooler may be over stocked at the bottom, restricting air flow. Advised not to hold TCS foods in the cooler until it is holding at 41F or lower (ideally 36F to 38F). Once air vents were unblocked, the ambient temperature came down to 40F.

Inspector notes: Observed multiple TCS foods (buttermilk, raw breaded chicken breasts, raw calamari) cold holding above 41F located in the small prep top cooler near the fryer (see temperature log). CA: TCS foods shall cold hold at 41F or lower. COS: PIC stated the foods are all moved to the cooler from the walk-in-cooler in the morning (around 2.5 hours prior). PIC began placing TCS foods needed for service on an ice bath. Other TCS foods were moved to the walk-in-cooler. Observed ambient temperature of cooler at 39F after items were placed on ice inside the cooler. Discussed with PIC to ensure foods are starting at 41F or lower when they are placed in the cooler. Suggested monitoring temperatures every 2 hours to allow time for corrective action if they are above 41F. After about 30 minutes of food be...