Nunzio's Pizzeria
FAILWednesday, October 27, 2010 at 3:03 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Sliced portion turkey in prep refridge at 60F(Stacked too high in unit and not chilled down to 41F before being put out for service.Product will not chill down properly in prep units that are in constant use.Roast beef and cheese products also stacked high.Tuna at 62F.Product pulled from dry good shelving-mixed and put out for service.Product needs to chill down to 41F before being put out for service(Place tuna in Walk-in before mixing to start with a cold product).Chicken on salad in open air to go unit at 99F?????????????
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
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Need sinage at handsinks throughout.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.