Pantry Pizza
PASSThursday, July 1, 2021 at 6:24 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
I asked staff to prepare a specific Pizza for me he did not wash hands for 3/4 of prepping pizza he was observed donning gloves then opening the lowboy cooler with the gloved hand and proceeded to use the gloved hand to finish the pizza with cheese- COS discontinue using bare hand contact on ready to eat foods. Wash hands throroughly when changing tasks. Wash hands when leaving the area and coming back from another location/or touching personal items.
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC not ensuring the proper handwashing are being used proper cooling methods not monitoring staff as they are using personal items in work area. - Train staff on the importance of handwashing cooling methods. We discussed Illness policy which she had down and follow.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003(C)/3-301.11-PF
Preventing Contamination from Hands (Pf)
Using bare hands to prepare pizza from the dough the sauce then grabs cooked bacon cooked chicken then he donned gloves to place pineapples and cooked chicken onto pizza. Discontinue using barehand contact on preparing pizza.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Lasagna was stored in Standing cooler at 148F - Proper cooling methods need to be met. Train staff of proper cooling methods and storage.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
In standing cooler there are foods that been stored there for more than 24 hours like shredded cooked chicken- Date mark all items that is stored for 24 hours or more.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-202.11-PF
Food-Contact Surfaces-Cleanability (Pf)
Outside all refrigerator doors and handles inside the grates - Clean to remove soils and debris from all refrigeration/freeezer units. Clean to remove encrusted grease and soils from the stove top grill oven.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-302.12-PF
Food Temperature Measuring Devices (Pf)
No thermometer presented at the time of inspection. Provide a food thermometer to temp foods final cooking temps and also cooling methods.
Why This Matters
TEMPERATURE ABUSE: Without thermometers, 73% of foods are held at unsafe temperatures. Bacteria double every 20 minutes between 41-135°F. Undercooked ground beef (not reaching 155°F) causes E. coli outbreaks affecting hundreds.
Code Requirements
Provide calibrated probe thermometers immediately: One per cook station minimum, Range -40°F to 200°F, Accurate to ±2°F, Calibrate daily in ice water (32°F). Check temps every 2 hours for holding, always for cooking.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloths observed in Pizza prep area on counter - Provide Sanitizer bucket with proper sanitizer and store cloths in the sanitizing solution
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.