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 41F. 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 41F in the WIC in the main kitchen. Observed a large tray of pre-cooked wings that were on the counter holding above 41F. Employee stated she got them out off the WIC at 11:30am and at 1:00pm the wings were holding at 58F

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 135F 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 79F 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

Observed several large covered boxes with shredded cheese that were not cooling fast enough to achieve 41F within 41F C/A Cooked time/temperature control for safety food shall be cooled from 70F to below 41F within 4 hours. COS: PIC was instructed to place the ALL the trays on ice

Observed items that were holding above 41F (sliced tomatoes, cut lettuce) Observed the pizza sauce holding at 122F without a time stamp nor a written procedure. Observed pizza slices that had a time stamp however PIC was unable to provide written procedure C/A Except as specified under paragraph 4 of this subsection, 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 that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) 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;Pf

(iv) 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;P and

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

3. If time without temperature control is used as the public health control up to a maximum of 6 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P

(ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf

(iii) The food shall be marked or otherwise identified to indicate: Pf

(I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and

(II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control; COS: EHS provided procedure in both English and Spanish and the pizza slices were discarded. The lettuce and the tomatoes were placed back into the cooler. (Items were on the serving line for 2 hours)

Observed several trays of mixed shredded cheese in the WIC in the main kitchen that were prepped in the morning and stored in a large deep plastic container covered and all stacked on top of each other. C/A 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

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.

COS: Cheese was uncovered and placed on ice baths

Observed no thermometers in any of the prep top units. one of the unit was malfunctioning the ambient temperature was registered at 48*F C/A emperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. COS: Facility has 10 days to correct the violation

Observed the prep top cooler in the main kitchen area with an ambient temperature of 48F. Observed the WIC with an ambient temperature of 47F. C/A Ensure all equipment remains in good repair and is capable of maintaining the appropriate temperature for cold holding of 41F and below COS while on the premises the repair man showed up to address the WIC and the prep top cooler. EHS re-checked the ambient temperature and it was @ 3:42pm was tested at 37F

Observed, in main kitchen, individual pizza slices for customers with no time stamp label. Observed no written procedures for using TPHC for pizza sauce and individual pizza slices. CA: If time without temperature control is used as the public health control up to a maximum of 4 hours, the time shall indicate when the food was taken from temperature control and placed on time. Written procedures shall be maintained in the facility for what products are on time. COS: EHS provided TPHC document. Employee labeled pizza 1:15-5:15 PM.

Observed TCS Foods cold holding above 41 degrees in the walk in cooler. CA: time/temperature control for safety food shall be maintained at 41°F (5°C) or below 72 HOUR FOLLOWUP REQUIRED

Observed several items not cooling at a rate to cool from 135 to 70 within 2 hours. CA:Cooked time/temperature control for safety food shall be cooled: chicken breast 55F, chicken wings 55F and 62F. (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. COS: Items placed on ice baths:

Observed numerous spray bottles containing table cleaning agent, throughout the facility without a name label. CA:Containers of poisonous or toxic materials shall bear a legible label COS: Spray bottles labeled.

Observed numerous TCS foods prepared the night before stored in containers filled to the top (Marinara, cheese, chicken); items are also cooling today placed in large portions. 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: Items placed in smaller portions and on ice.