ITALIAN PIE

6-1A: .04(6)(f)Observed garlic in oil and parmesan cheese sitting on counter above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded items.

14B: .05(10)(e) 1,2,4Observed two stacks of clean containers stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC had containers cleaned again and set out to air dry.

6-1D: .04(6)(i)Observed pizzas on time control that were made at 1:30pm but the label said 11am-3pm. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC (person in charge) discarded pizzas at 3pm.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

2-2A: .03(2)(m)Facility could not demonstrate that employees are aware of health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Could not correct on-site. Please correct by 1/17/2025.

6-1D: .04(6)(i)Observed four pizzas on time control but they were not labeled with start and end time. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC (person in charge) had pizzas discarded.

8-2B: .07(6)(e)Observed Raid for residential use in kitchen. Restricted use pesticides specified under subsection (6)(e)3 of this Rule shall meet the requirements specified in 40 CFR 152 Subpart I. (P) Corrective Actions: PIC discarded toxic material.

12B: .03(5)(g)Observed two bracelets on the only employee in kitchen. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: PIC had employee remove jewelry and wash hands.

4-2B: .05(7)(a)1Observed a build up of debris on drink nozzles. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC (person in charge) had nozzles taken off and cleaned.

10D: .04(4)(d)Observed four working containers of sauce that were not labeled with common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC labeled items with common name.