INGLESIDE VILLAGE PIZZA

Observed facility with missing supplies from the bodily fluid kit; kit only contained collecting bag and personal PPE. (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS informed the PIC of the need to purchase a new kit.

Observed Shredded Lettuce and Sliced Tomatoes within reach in cooler above 41F. Unit ambient temperature was 38F

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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

Corrective action: Spoke with PIC to place items at a different location to maintain items at proper temperature. Reach in cooler is an area of high traffic where temperatures are difficult to maintain due to constant opening and closing and removed plastic lining in between shelves that prevents airflow.

EHS observed facility with bread sticks rising on top of reach in cooler and not covered. Violation: food shall be covered unless being cooled then they shall be loosely covered or protected from overhead contamination. CA: PIC covered bread sticks

EHS observed tongs being stored in salad container. Violation: in-use utensils in contact with TCS food shall be stored with their handles above the top of the food and container. CA: ensure to store tongs upright out of salad mix.

EHS observed salad bowls and white containers above 3C sink stored upright. Violation: equipment shall be stored in a clean, dry location where protected from contamination, at least 6" off floor and covered or inverted. CA: Ensure all equipment and utensils are stored covered or inverted.

EHS observed facility using quaternary ammonium for 3C sink with no test strips. Violation: sanitizer concentration shall be able to be accurately measured by using a test kit or other approved method. CA: obtain test strips.

EHS observed dish machine using chlorine as sanitizer and facility did not have test strips. Violation: sanitizer concentration shall be accurately measured by using a test kit or other method. CA: obtain test strips

EHS observed facility using improper cooling methods with cut leafy greens. Facility is not allowing enough time for salad to cool after prep. PIC informed EHS that lettuce is prepped every morning and is only using for that day. (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being coole

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

PIC moved all prepped salads, and containers of lettuce to WIC to chill fast. This was COS. PIC informed EHS that facility will start to prep less lettuce.