SAL'S PIZZA
PASSThursday, November 17, 2016 at 4:12 PM
Violations Cited
12-2-401.11-.12
Good Hygienic Practices
cell phone on table of pizza prep station. Provide proper strorage of all employees personal items. Keep away from an active food prep area.
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.
M-8-103.12
Conformance w/ Approved Procedures
The following conditions of the approved HACCP Plan are not being met: --Pizza dough not dated properly. -- No temp logs to verify cooking temperatures of pizza. ---no cooling down foods -tracking charts available. -- No markings on pizza shelves indicating type of pizza and cooking temp. -- No training documents available. -- No temperature logs to verify temperature of pizza sauce cheese and PHF's placed on pizzas. Prove all documentation required to verify that plan is folowed as approved.
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.
35-6-501.111/.115
Insects Rodents Animals
Rodent droppings observed on floor next to basement keg cooler on floor next to the post mix soda station and on basement stairs. Provide extermination servive ASAP. Provide reciept of service and provide an exterminators report with details for dealing with rodent issue.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
13-2-304/402.11
Clean Cloths Hair Restraint
Pizza prep cook nand cook in lkitchen conducting food prep with no hair restraints on. All emoployees conducting food prep should ber wearing hair restraints.
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.
14-4-202.11
Food Contact Surfaces Design
The cutting board on the sandwixh unit in the kitchen is scoured and stained. Resurface or replace cutting board.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
In use wioping cloths spotted on counter tops in the kitchen. Keep cloths in a sanitizing solution when not in use.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
no paper towels at hand sink in the kitchen. Provide paper towles for the hand sink.
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.
33-5-501.116
Improper Cleaning of Receptacles
Heavy grease buildup on top of oil container kept in basement. Clean top of unit.
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.
42-6-501.113/.114
Premises Maintained
Remove all non food related items from storage on floor behind food storage shelf in the basement.
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.