All Star Pizza Bar
PASS W/ CONDITIONSTuesday, September 19, 2017 at 2:39 PM
Violations Cited
01-3-602.11 B2
Labeling of Ingredients
Multiple items in grab and go case (cheese cakes cups of juice salads) without proper label. Provide proper labels with allergen declaration address of the business and ingredients. Provided labeling handout on previous inspection to PIC Tyler on site.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Food worker not observed to be washing hands with proper frequency between changing tasks. Provide frequent adequate handwashing between changing gloves and tasks.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
M-2-102.11
PIC Knowledge
Allergen awareness certificate from former employee per PIC Tyler posted. Provide current.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
CFPM not monitoring proper labeling of retail grab and go Items. Provide active managerial control as it is defined in the 1999 food code. Provided handout on previous inspection to PIC Tyler on site.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
02-3-602.11-.12/3-302.12
Food Container Labels
Dry flour storage bin in basement not labeled. Provide proper label.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
19-4-501.18-.110
Wash Rinse Water Clean Proper Temperature.
Three compartment sink not properly setup. Provide wash/rinse/sanitizer waters at proper temperature and sanitizer dillution.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
24-4-903.11
Clean Equipment & Utensils Storage
Dough containers stored as clean directly on floor in basement with evident food soils. Wash/rinse/sanitize/air dry store elevated 6" off the floor in protected areas.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
34-5-501.111/.115
Outside Storage Improperly Maintained
Old water heater and dishwasher in back alley. Remove.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
42-6-501.113/.114
Premises Maintained
Old out of use inoperable dish washer at warewash area. Remove.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.