JOHNNY'S PIZZA

1-2A: .03(2)(a)-(l), (n)Facility receives key drop deliveries and does not have a key drop delivery agreement and distributor is not recording temperatures of the delivered food items on the invoice. The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

4-2B: .05(7)(a)1Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours (see temperature log). Per manager, some of the foods were from the key drop delivery from earlier today. The only temperature logs that could be provided were of the ambient air temperature that the manager recorded less than 4 hours ago and temperature was 42F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Instructed manager and owner to discard foods.

6-1D: .04(6)(i)Observed 3 pans of pizza stored on a 4 hour time control and not marked with a start or discard time. Per manager, foods had been on time control for about 30 minutes. 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: Foods were marked with the start and discard times.

15A: .05(2)(g)The ambient air temperature of the top and bottom portions of the pizza prep line cooler are greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

2-2B: .03(5)(j)1&2Observed open red sports drink in the upright freezer by the prep line and grill confirmed to be employee drink. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drink discarded.

12B: .03(5)(i)Observe two employees prepping in the kitchen with beards longer than 1/2 an inch. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: EHS provided a beard guard and a hairnet to contain beards.

17D: .07(4)(b)Employee two litter sprite opened stored over spices on spice rack. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Two litter bottle discarded.

6-1C: .04(6)(d)Cooked lasagna did not cool to 70F within 2 hours. Multiple containers of Marinara sauce not cooling at a rate fast enough to reach 41F in 4 hours. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Cooked lasagna was discarded. Marinara sauce was placed in an ice bath in the vegetable sink or on the top shelf of the 2 door standing prep freezer to rapidly cool.

8-2B: .07(6)(c)Observed several chemical spray bottles, Lysol can, Quat sanitizer bucket, and Quat sanitizer wipes stored with and above food and single use items in the kitchen and dry storage area. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Chemicals were relocated to a designated area.

8-2B: .07(6)(b)Observed chemicals in sanitizer bucket and 3 spray bottles that were not labeled. Per person in charge, Quat sanitizer was in the sanitizer bucket and Windex and degreaser were in the spray bottles. 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. (Pf) Corrective Actions: Sanitizer bucket and spray bottles were properly labeled.

11A: .04(6)(e)Facility using improper methods for cooling Marinara sauce and cooked lasagna. Marinara sauce cooling in deep containers near the walk in cooler door while covered and stacked. Cooked lasagna cooling at room temperaure for more than 2 hours in an ice bath that had melted. All portions of ice bath were not surrounding pan of lasagna. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: 2 containers of Marinara sauce were placed in an ice bath at the vegetable sink. The remaining containers were placed placed on the top shelf of the 2 door standing prep freezer (lids were removed). Cooked lasagna did not cool properly and was discarded. Discussed purchasing ice wands and cooling foods on the top shelf of the walk in cooler closest to the fans. Educated person in charge on how to make a proper ice bath.

17D: .07(4)(b)At time of inspection, observed 2 employee coats and an employee candy bar stored with and above customer food, equipment, and single use items. During inspection, observed an employee purse hanging on the clean dish shelf next to the dish machine. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) 2nd CONSECUTIVE VIOLATION ON A ROUTINE INSPECTION FOR THIS CODE PROVISION Corrective Actions: Employee items were all moved to the office.

4-2B: .05(7)(a)1Observed mold like accumulations in the top part of the ice machine Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1D: .04(6)(i)Pizza intended for and on time control not marked with a start or discard 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: Pizza discarded.

13A: .02(1)(d)Current inspection report not displayed in the facility nor within 15 feet of the entrance. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. (C) Corrective Actions: Current inspection report provided.

17D: .07(4)(b)Employee items and drinks stored above customer items throughout the facility. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee items and drinks moved to employee designated areas.