Critical: COOLING Observation: Pizza sauce in the walk-in cooler is not being cooled properly. Sauce made yesterday from ingredients at ambient temperatures tested at 49°F.
Correction: Adjust method or procedures to cool foods made with ambient temperature ingredients to 41°F in 4-hours. Strongly recommend pre-chilling ingredients before making the sauce.
Critical: PHF/TCS, HOT HOLDING Observation: Cheese bread in the small warmer tested at 127°F. After talking to an employee, the bread was being hot held in a different/larger box.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Recommend keeping cheese bread in the larger warmer until the cheese bread boxes come in on Thursday's delivery.
Critical: RTE/PHF-TCS PROPER DATE MARKING Observation: Pizza sauce made two days ago and yesterday was not date-marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
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