PISANO'S PIZZERIA BY WILLIE RAE'S SOCIAL HOUSE

Observed cooked pasta cold holding above 41F in hallway 2-door reach in cooler #1 and fried chicken cold holding above 41F in hallway reach-in cooler #1.

CA: TCS foods shall be held at 41F or below when cold holding.

COS: Both items were discarded.

Observed marinara and hollandaise hot holding below 135F in steam well #1 in main kitchen.

CA: TCS items shall be held at 135F or above when hot holding.

COS: Both items were hot holding for less than 1 hour. Facility was allowed to reheat items and both items were reheated to over 165F.

Observed 3 sanitizer buckets in main kitchen with wiping cloths stored in the buckets and the concentration was 100ppm QAC for all three buckets.

CA: Cloths shall be held between uses in a chemical sanitizer solution at a concentration of 200ppm-400ppm QAC.

COS: All three buckets were remade to 200ppm QAC.

Observed employee touch raw beef patties, then proceeded to change gloves without washing hands first. C/A: Wash hands after touching raw animal proteins. COS: Hands washed.

Observed employee scrub hands for less than 5 seconds (main kitchen).

Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P

2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water; P

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P

(iv) Thoroughly rinse under clean, running warm water; P and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P

COS: EHS instructed employee to scrub hands for at least 10 seconds.

Observed ice behind bar is uncovered and unprotected from overhead contamination. C/A: Store food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC provided covering for ice.

Observed disclosure (*) is not provided on menu for undercooked egg items

1. Except as specified in subsections (5)(a)3, and (5)(a)(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Correct within 10 calendar days.

See asterisked (*) TCS food items above 41 F.

Calibrated EHS thermometer

C/A: TCS foods being cold held at 41 F or below.

COS: Food employee stated food items on line were recently left out while restocking so cooled to 41 F. Spring mix at 52 F at 2 PM. Milk wash (orange brown) at 50 F at 2 PM. Milk wash (white) at 50 F at 2 PM.

See asterisked (**) TCS food items not cooling properly. At current rate, foods will not cool to 41 F within allotted time frame.

C/A: TCS foods shall be cooled from 135 F to 70 F within 2 hours than 70 F to 41 F within 4 hours. . Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.

COS: Discarded.

Recommended to add additional ice to ice bath or use freezer to cool rapidly.

Observed spray bottle unlabeled underneath dish machine in Main. Observed 2 spray bottles unlabeled at server stand in dining room. Observed spray bottle unlabeled at bar.

C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

COS: Labeled.