Inspection summary
The inspector observed several containers of tomato sauce that were prepared yesterday and had not cooled to 41F yet.// Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. [2]
The inspector also observed tomato sauce cooling in large quantities in plastic containers that were stacked on top of each other with tight-fitting lids.// 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). [3]
A separate finding described no inspection report posted in drive thru window.// At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. [4]