Pizza 24
PASSMonday, July 30, 2018 at 6:31 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Peperoni slices insided of the pizza cooler with an elevated temperature of 49F. Disocntinue and ensure all potentially hazardous foods are being maintained at below 41F. All other foods inside of the unit were at below 41F.
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
M-2-102.11
PIC Knowledge
No one on site with a current Food Safety Certification. Provide documentation of at least one full time employee who has been enrolled in some Food Safety course for the re-inspection.
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.
08-3-305-307.11
Food Protection
Boxes of meats observed being stored on the ground of the walk-in cooler. Discontinue and store elevated a minimum of 6 inches off the ground.
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.
15-4-202.16
Non-Food Contact Surfaces
Excess ice build-up on the compressor of the walk-in cooler. Address and defrost ice build-up. Walk-in cooler was operating at below 41F at the time of the 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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
No signage at hand sink. Provide
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.
33-5-501.13-.17
Adequate Number Frequency Vermin Proof
Outside dumpster missing part of the lid. Replace in order to minimize any rodent activity.
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.
34-5-501.111/.115
Outside Storage Improperly Maintained
Outside dumpster with excess trash and debris. Clean to 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.
38-6-202.11
Fixture's not properly shielded
Light inside of the 2 door Pepsi cooler not shielded. Provide.
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.