DIMITRIOS HOUSE OF PIZZA
PASS W/ CONDITIONSFriday, June 14, 2019 at 4:25 PM
Violations Cited
03-3-501.14
Cooling
Diced onions inside of the deli style cooler at 51F. PIC stated that they had just been prepared and placed into the cooler. Discontinue and ensure proper cooling methods are in place prior to being placed out for service. Onions were removed at the time of the inspection. All other foods were below 41F.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
03-3-501.16(A)
Cold Holding
Garic and oil mixture and garlic butter inside of the Pepsi refrigerator with an elevated temeprature of 50F. Items had been in the unit for approximately 1 week. Discontinue and ensure all TCS foods are being maintained at below 41F. Food items inside of the unit were voluntarily discarded.
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
15-4-202.16
Non-Food Contact Surfaces
Pepsi cooler at the time of the re-inspection with an elevated temperature of 48F. Discontinue use of the unit unless it is abl to maintain a temperature of below 41F. Unit was put out of use at the time of the re-inspection.
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.
29-5-201/02.11
Installed and Maintained
Pipe under the hand sink in the maikn kitchen area appears to be leaking. Address and make any necessary repairs.
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.