Dough Bird

Inspector notes: Observed containers of cooked pasta such as rigatoni and orzo at varying depths (both shallower and deeper than 4") cooling in the walk-in refrigerator with the lids on at 67-80F. 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. Per person in charge (PIC) and labels, pastas were placed in walk-in to cool less than 2 hours prior to inspection, within the parameters for proper cooling times and temperatures. PIC placed some of the pasta into shallower containers to cool and removed lids from containers. Inspector verified cooling temperatures

Inspector notes: Observed a shallow (

Inspector notes: Observed a box of sweet potatoes stored directly on the floor in the dry storage area. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC moved sweet potatoes to a low shelf to correct during the inspection

Inspector notes: Observed a paring knife stored directly contacting cut citrus wedges. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection