St. Angelos Pizza

"Observed Several TCS foods items that were stores at the top and bottom of the prep top unit in the main kitchen that were holding above 41*F. Observed 4 large trays of chicken wings, 2 bags of sliced sausage one bag of meatballs one bag of boneless wings, a large tray of diced chicken that were holding above 41*F in the WIC in the main kitchen. Observed a large tray of pre-cooked wings that were on the counter holding above 41*F. Employee stated she got them out off the WIC at 11:30am and at 1:00pm the wings were holding at 58*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: All the items from the WIC were discarded Large tray of wings from the countertop area were placed on ice bath | Observed facility was holding marinara sauce at the steam table that was below 135*F observed facility was holding pre-cooked pizza slices wrapped in a plastic bag in the main kitchen on the shelf and the temperature was at 79*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COs PIC was instructed to re-heat the marinara sauce. Sauce was re-heated to 175*F at 3:03pm"