Stevie B's Pizza - Stockbridge

Observed multiple TCS food items (hot wing pizza, spinach alfredo pizza, white cheese pizza, and Hawaiian pizza) in multiple front-service heat lamps hot holding in the temperature danger zone below 135F. Advised PIC that when hot holding TCS items, foods shall range between 135F and above. Advised PIC to reheat pizzas to 165F for proper hot holding.

Observed a food employee prep pizza dough with bracelet on wrist. Advised PIC Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: PIC had food employee remove bracelet and wash hands prior to prepping pizza dough.

Observed personal keys and remote control located with items used for the restarant near the front-service area. Advised PIC Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: PIC placed keys and remote control in the office away from restaurant items.

Observed no key-drop delivery contract upon request. Advised PIC Employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m).

Observed cooked macaroni cooling at room temperature inside of prep sink. Advised PIC 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: loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Had PIC place cooked macaroni in ice bath for proper cooling.

Observed shelving in reach-in-cooler with rusting also observed shelving with accumulated dust in back area of kitchen. Advised PIC Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple TCS food items (marinara, alfredo, shredded cheese, sliced potatoes, cooked pasta not cold holding at 41F or below at reach-in-cooler at front-food service area, stored overnight. Advised PIC 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. COS: Had PIC discard out of temperature TCS food items.

Observed multiple seasoning shakers and sauces bottles not labeled. Advised PIC Label information shall include: the common name of the food.

Observed an ambient air temperature of 46F at reach-in-cooler. Advised PIC Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Observed multiple shelving with rusting and accumulated food debris. Advised PIC Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed black mold like substance on ice shoot at drink station. Advised PIC to clean ice shoot. COS-PIC cleaned ice shoot.