The Upper Crust
FAILMonday, December 12, 2011 at 5:13 PM
Violations Cited
03-3-501.16
Hot Holding
Multiple different types of calzones held at room temperature(109F).Discontinue practice.As explained the intent was for pizza(Dough tomato sauce and processed toppings) are allowed to be held for 1hr only as long as I can follow the tracking sytem set up and that product is discarded after an hr if not used.Calzones and different type of "pizza-like" products must be held at temperature requirements.Also 8-10 different pizzas out without any tracking mechanism to indicate cook time etc.Provide as required.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
05-4-302.12
Food Thermometers Provided
No food thermometer available to monitor temperatures of foods.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.
13-2-304/402.11
Clean Cloths Hair Restraint
Staff helping out with the rethermalization of pizza in the oven without any hair restraint.Provide for all food handlers regardless of title or position in co(This is just not putting hair in a pony tail.This is wearing a hair net or hat etc.).
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.
17-4-204.112/.115
Equipment Thermometers
Salad refridgeration without any thermometer.Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.