2-501.11; Priority Foundation; Employees were unable to locate a vomiting and diarrhea written clean up plan. Per 2017 food code, a written clean up plan for vomiting and diarrhea events shall be provided and available for review. CDI- EHS emailed clean up plan to PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; All potentially hazardous food items in the main pizza prep cooler were holding above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Cheese, sausage and pork were voluntarily discarded, other potentially hazardous food was taken to the walk-in cooler to cool down before a 4 hour period elapsed. VR- EHS returning on 6/28 to verify that the cooler is holding food at 41F or below. Employees are holding small amounts of food on TPHC in the meantime before repair services arrive.
1.5
23.
3-501.18; Priority; Cut deli meat cut on 6/11 according to date marking was found being stored in the walk-in cooler. After being prepared, cut, or cooked, ready to eat potentially hazardous food shall be discarded within a 7 day period. CDI- Deli meat was voluntarily discarded.
0.0
23.
3-501.17; Priority Foundation; Containers of cooked lasagna pulled out of the freezer two days ago was found with no date marking. After being cooked or prepared, ready to eat potentially hazardous food shall be dated to indicate when it must be discarded within a 7 day period. If the food is placed in freezer, it must be dated to indicate when it entered/exited freezer. CDI- Food was dated as needed.
1.5
24.
3-501.19; Priority Foundation; Repeat; Observed pizza by the slice and tomato sauce holding on time as a public health without time markings. If potentially hazardous food is held on time as a public health control, the food shall be marked with the time it was removed from temperature control to indicate when it must be discarded within a 4 hour period. CDI- Pizza and tomato sauce was marked with time during the inspection.
1.5
47.
4-501.11; Core; Main pizza prep cooler is not properly adjusted/functioning to hold food at 41F or below. Equipment shall be maintained in a state of good repair and properly adjusted.
0.0
49.
4-601.11(B) and (C); Core; Top walk-in cooler shelf, walk-in cooler fans, and cooking equipment sides have residue buildup. Non food contact surfaces shall be kept free of soil residue and other debris.
2-401.11; Core;Observed team member eating while cutting mozzarella cheese. Observed another employee eating pizza in the kitchen in between handling food. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
0.5
9.
3-301.11; Priority; At the beginning of inspection, observed team member grabbing chubs of mozzarella cheese with their bare hands while cutting the cheese. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment-Item discarded. EHS provided training- Team member removed from task.
2.0
22.
3-501.16 (A)(2) and (B); Priority;Observed cooked garlic and oil mixture sitting at room temperature. TCS foods shall be held at 41F or below. Item discarded.
0.0
23.
3-501.18; Priority;Observed no date marking for cooked wings, pasta, lasanga,cut lettuce, open pacakges of meatballs, ground beef. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items dated.
1.5
24.
3-501.19; Priority Foundation;Observed pizza by the slice holding on time without procedures or time stamps.
Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) 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- item voluntarily discarded. Time holding document emailed to PIC.
1.5
28.
7-201.11; Priority; Observed a sanitizer spray bottle above uncovered margarine. Observed a sanitizer spray bottle above deli paper. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
33.
3-501.15; Priority Foundation; Observed tubs of mozzarella and cooked wings actively cooling at room temperature. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
0.5
35.
3-501.12; Core; Observed ground sausage and sausage rolls thawing on the counter at room temp.Potentially hazardous food (Time/temperature for food safety food ) shall be thawed:
(A) Under refrigeration that maintains the food temperature at 41F or below
B) Completely submerged under running water:
(1) At a water temperature of 70F or below. Item placed under running water.
0.5
39.
3-305.12; Core; Observed large plastic tub of mozzarella cheese stored directly on top of a trash can while the item is shredded. Food may not be stored:
(A) In locker rooms;
(B) In toilet rooms;
(C) In dressing rooms;
(D) In garbage rooms;
(E) In mechanical rooms;
(F) Under sewer lines that are not shielded to intercept potential drips;
(G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;
(H) Under open stairwells; or
(I) Under other sources of contamination.
0.0
40.
2-402.11; Core;Observed team member preparing food without wearing a hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean food , equipment, utensils, linens, and single service articles or single use articles. Obtain hair restraints.
0.0
44.
4-903.11(A), (B) and (D); Core;Observed clean wiping cloths stored inside closet on the floor. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.0
48.
4-501.19; Priority Foundation; Observed employee actively washing dishes without filling up the wash sink and submerging dishes in soapy water solution 110F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F. Sink filled during inspection.
5-205.11; Priority Foundation; Handsink in back near 3-compartment sink with water bottle and other items stored in it. Handwashing sinks shall be accessible at all times and may not be used for purposes other than handwashing. CDI - sink cleared and made to be accessible.
0.0
15.
3-302.11; Priority; Parcooked (not-fully cooked) chicken wings stored above cheese in walk-in cooler. Foods shall be stored to prevent cross contamination. Ensure foods are stored according to final cook temperature. CDI - chicken and cheese re-arranged.
1.5
20.
3-501.14; Priority; Pizza sauce prepared yesterday holding at 50F in walk-in cooler. All other TCS foods in walk-in cooler holding at 41F or below. TCS foods shall be cooled from 135F to 70F in 2 hours and from 70F to 41F in 4 additional hours, for a total of 6 hours cooling. CDI - PIC to begin using ice want and freezer to cool pizza sauce.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Pre-cooked chicken holding above 41F. Time/Temperature Control for Safety (TCS) foods shall be stored at 41F or below. CDI - chicken wings voluntarily discarded by PIC.
