HARRY'S PIZZA & SUBS

OBSERVED PIC WASHING HANDS IN MOP SINK

C/A: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.

EHS INFORMED PIC THE ONLY PLACE APPROVED TO WASH HANDS IS IN A DESIGNATED HAND SINK

OBSERVED MULTIPLE PIZZAS SERVED BY THE SLICE STORED UNCOVERED ON PREP TABLE IN MAIN KITCHEN. OBSERVED WINGS ON LOWER SHELF IN WIC STORED UNCOVERED.

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: FOOD COVERED

OBSERVED 2 PACKAGES OF PIZZA BOXES STORED OPENED AND ON THE FLOOR NEAR MOP SINK IN FRONT FOOD SERVICE AREA

C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

OBSERVED BUCKET AND PAN OF CHICKEN WINGS COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN. OBSERVED CUT ROMAINE LETTUCE AND SHREDDED MOZZARELLA CHEESE COLD HOLDING ABOVE 41F ON ICE BATH IN MAIN KITCHEN.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

OBSERVED CHICKEN WINGS (IN BUCKET ON CHAIR NEAR BACK DOOR) NOT COOLING AT A RATE THAT ENSURES THEY COOLD FROM 135F TO 70F WITHIN 2 HOURS. PIC STATED WINGS WERE COOKED AT 10:30AM, FIRST TEMPERATURE TAKEN AT 11:56AM BY EHS, SECOND TEMPERATURE TAKEN AT 12:58PM BY EHS

C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F to 70°F; P and (ii) Within a total of 6 hours from 135°F to 41°F or less.

COS: EHS INSTRUCTED PIC TO PLACE ON FLAT PAN AND PLACE IN FREEZER TO COOL RAPIDLY OR WINGS WILL HAVE TO BE DISCARDED IF NOT COOLED TO 70F WITHIN THE NEXT HOUR. WINGS PLACED IN FREEZER

FACILITY OBSERVED USING TPHC FOR PIZZA SLICES WITH NO WRITTEN PROCEDURES

C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request

EHS WILL FOLLOW UP ON 6/23/2025 TO VERIFY FACILITY HAS A WRITTEN PROCEDURE IN PLACE FOR TCS FOODS BEING HELD ON TPHC

OBSERVED CHICKEN WINGS COOLING IN BUCKET IN MAIN KITCHEN BY BACK DOOR (HIGH TRAFFIC AREA) UNCOVERED AND UNPROTECTED FROM CONTAMINATION. OBSERVED PAN AND BUCKET OF CHICKEN WINGS STORED ON BOTTOM SHELF NEAR DOOR UNCOVERED AND UNPROTECTED FROM CONTAMINATION.

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: FOOD COVERED

OBSERVED BULK ICE MACHINE IN MAIN KITCHEN AND SODA NOZZLES IN SELF SERVICE AREA WITH EXCESSIVE BUILD UP OF DEBRIS/MOLD

C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH AND FREE OF ACCUMULATIONS

SODA NOZZLES WERE REPLACED WITH NEW ONES; EHS WILL FOLLOW UP BY 6/23/2025 TO VERIFY BULK ICE MACHINE HAS BEEN CLEANED AND SANITIZED

OBSERVED EMPLOYEE USE THERMOMETER TO TEMP GRILLED CHICKEN WITHOUT SANITIZING FIRST

C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning

COS: EMPLOYEE SANITIZED THERMOMETER BEFORE USING AGAIN TO CHECK THE TEMPERATURE OF GRILLED CHICKEN

OBSERVED TCS FOODS STORED IN KITCHEN BEYOND 7 DAY SHELF LIFE: CHEESE SAUCE 6/12; DELI TURKEY 6/11; TUNA SALAD 6/12

C/A: TCS FOODS SHALL BE USED BY/DISCARDED BY THEIR 7 DAY SHELF LIFE

COS: FOOD DISCARDED

OBSERVED SEVERAL HOLES IN CEILING EXPOSING UTILITY LINES AND VENTILATION IN MAIN KITCHEN

C/A: PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR

Observed meatballs in tomato sauce held at 123f in steamwell (kitchen). CA: Hot TCS foods must be held at 135f or below. PIC instructed staff to reheat food to 165*f or above.

Observed hot TCS foods are not cooled from 135f to cooled to 70f or below in 2 hours. then from 70f to 41f within 4 hours). Bucket on Kitchen chair: Chicken wings 124F at 11:18am; 111f at 12:00 pm. CA: 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F to 70°F; P and (ii) Within a total of 6 hours from 135°F to 41°F or less. P PIC instructed employee cover food with ice, to rapidly cooled food to 41f. EHS instructed PIC reheat food to 165f OR rapidly cool food to 70*f or below OR discard.

Observed tuna salad was not rapidly cooling from room temperature to 41f or below (plastic container with tight covering inside salad prep cooler in kitchen). 67f 11:40 am; 61f at 1:00 pm. CA: Time/temperature control for safety food shall be cooled within 4 hours to 41°F if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P PIC placed food in wide metal pan with cover inside walkin cooler for rapidly cooling to 41F or below.

No discard times were provided for TCS foods held under time as public health control on pizza prep top cooler (in kitchen). cheeses, sliced tomatoes, pizza slices, lettuce. CA: 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. Provide discard time immediately after removing TCS foods from controlled refrigeration.

Observed wiping cloths stored in QA sanitizer below 200 ppm. Tested 100 ppm CA: Stored wiping cloths in QA Sanitizer between 200 ppm - 400 ppm as per manufacturer's instruction. New wiping cloth bucket sanitizer at 200 ppm