Saporitos Pizza

Observed Sausage dated 6/3 Meatballs 6/1Today is 6/11. TCS foods requiring date marking must be used/discarded within 7 days.

Observed mozzarella in pizza prep cooler (Bottom left) at 55F, shredded mozzarella 43F in salad prep, cubed mozzarella at 45 in salad prep, chicken at 42F, and pasta at 43F at sliding cooler.

COS: Discarded Mozzarella, adjusted storage procedures for items close to temp

Observed meat sauce prepared 2/13/24 not cooled to 41°F within 6 hours of reaching 135°F. Temperature of sauce was 49°F. Product did not cool properly due to poor cooling methods. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by discarding.

Observed no time documentation on garlic and oil mixture and pizzas. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F or less when removed from cold holding temperature control, or 135°F or greater when removed from hot holding temperature control;

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS by discarding. Written procedure was provided to person in charge on a previous inspection.

Observed no Employee Health Policy for staff working at time of inspection. Must get all employees to read and sign form. Health Authority provided forms.

Observed no paper towels at back handwashing sink. Batteries were also dead. COS by supplying sink with paper towels.Must put new battery in.

Observed heavy build-up on backside/underside of deli slicer that was stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Slicer must be washed, rinsed, and sanitized.

Observed concentration of bleach in spray bottle at 0 ppm. Must be between 50-100 ppm. COS by making fresh sanitizer at proper concentration. Employees must use test strips

Observed multiple bags of chicken cooling in plastic wrap AND stored in a ZipLock bag. Also observed ice wand used to cool marinara melted in product. Employees were not monitoring temperatures or stirring product. 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 cooled:

(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

COS by transferring chicken to sheet tray and replacing ice wand. Health Authority recommends keeping a cooling log (provided).