Stevi B's Pizza

Observed the stand up reach in cooler by the oven not holding TCS foods at 41F or below. The ambient air temperature of the unit is 42F. Also observed lettuce on an ice bath above 41F. There was not enough ice to keep the TCS food item cold. COS: More ice was added to the ice bath. Also observed cheese (50F) and pepperoni (47F) above 41F at the bottom of the prep top cooler. PIC states the food items were prepped prior to my arrival. COS: The pepperoni and cheese were moved to the walk-in cooler, loosely covered, to cool down.

Observed pizza sauce stored on the shelf in the food prep area, with the time not being recorded. When utilizing Time as a Public Control (TPHC), the start or discard time must be recorded to determine when the 4-hour time ends. Record time for the pizza sauce. Corrected on Site (COS): Pizza sauce discarded.

Observed several utensils with the handles lying on the food inside the prep top cooler. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. Store utensil handles correctly to prevent the handles lying on the food items.

Observed the stand up reach in cooler by the oven not holding TCS foods at 41F or below with an ambient air temperature of 45F. 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 or below for cold holding. PIC states most of those items were prepped today and will put them in the walk-in cooler to cool down. Do not use TCS food items for service until they have reached 41F or below. Call maintenance to come and check unit and do not use it until it has been fixed.

Observed the bottom reach-in cooler on the pizza prep line not holding TCS foods at 41F or below with an ambient air temperature of 44F. 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 or below for cold holding. Remove all items from the bottom of the reach-in unit and place them back in the walk-in cooler to cool down. Recommend to keep items in smaller containers for better air circulation. Call maintenance to come and check the unit. Do not use the bottom part of the unit until it is repaired.

Observed the can opener blade in need of changing due to the black residue surrounding the blade. Equipment, food contact surfaces, and utensils shall be clean to sight and touch. Recommend changing the can opener blade and keeping it clean by wiping it with a sanitizer wipe after every use.

Observed a spray bottle hanging in the dish washing area with no label on it or labeled with the chemical's common name. 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. Grab a sharpie and label the bottle with the chemical name.

Observed a ziploc bag of sliced apples sitting on top of bags of flour in the dough prep area and employee food in the walk-in cooler next to bags of Italian sausage for pizzas. Facility shall have a designated area for employee food and items so that contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. PIC removed items and placed them in the employee item bin in the walk-in cooler.

Observed thick and slimy buildup along the baffle inside the ice making machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned: At a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice in order to wash, rinse and sanitize interior of ice machine.

Observed in use sanitze buckets with 0 parts per million (ppm) of chlorine sanitzer. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Employee remade the sanitizer solution to correct concentration.

Observed several containers of cooked pasta not date marked throughout the kitchen. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee date marked the food containers.

Observed a cheese pizza with spiral pasta (128F) being hot held under the heat lamp below 135F. 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 135F or above. Person in charge (PIC) discarded the pizza.

Observed pepperoni (45F) being stored inside the reach in cooler above 41F. 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. Person in charge moved the container of pepperoni to the walk in cooler to cool down to 41F.

Observed chemical spray bottles stored around single-use items on the shelf in the prep area. Also, observed WD40 chemical container stored on top of the soda dispense boxes. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils,linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Corrected on Site (COS): Chemical bottles/containers moved to the chemical storage area.

Observed the back door propped open. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along Solid, self-closing, tight-fitting doors. Person in charge (PIC) closed the door.

Observed top lids of the dumpster open with trash being stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: with tight-fitting lids or doors if kept outside the food service establishment. Please close the lids of the dumpster.

Observed a black build up on the baffle inside of the ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers: At a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice in order to wash, rinse and sanitize interior of ice machine.

Observed pasta (103 F and 87 F) inside of the steam table at the self-service buffet below 135 F. Possibly the pasta was placed inside of the unit to reheat to the correct temperature before being served to customers. All hot hold Time/Temperature Control for Safety (TCS) foods must be 135 F or above. Corrected on Site (COS): Pasta was moved to the microwave to reheat to 165 F or above.