PIAZZA'S FINE FOODS GROCERY-DELI

Cauliflower, potatoes, asparagus, tamales and enchiladas measured at 114 F to 124 F within the self service hot bar. PIC stated that the items were placed on the line greater than 4 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the unit measuring below 135 F were voluntarily discarded. Facility intends to implement TPHC going forward for items. Submit TPHC procedures to inspector for review and approval.

Measured cartinas at 90 F to 100 F within covered pans within the walk in refrigerator. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. [COS] Pork uncovered and placed on a rack to allow for rapid cooling.

Food safety certificate not available at the time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Major: Measured cooked cauliflower and broccoli at 111 F at the self service hot bar. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Veggies placed on a TPHC log with a discard time of 3:15pm. Minor: 1. Measured corn, beans, diced chicken and salad dressings at 46 F to 49 F at the self service salad bar. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the self service salad bar placed on TPHC with a discard time of 2:00pm. 2. Measured sliced beef and turkey at 48 F within overfilled containers at the sandwich preparation fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Top portion of sliced meats placed within the lower portion of the fridge to be cooled to and held at 41 F or below.