FIRED UP PIZZA

Violations (8)

• 29-34-4Critical

  Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

  High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

  High Priority

• 12A-07-5Critical

  Employee failed to wash hands before putting on gloves to initiate a task working with food.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator handled cellphone then put gloves on to handle meatballs in pizza make table ; no hand wash. Operator washed hands. See stop sale for meatballs.

  High Priority

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed operator handled cellphone then put gloves on to handle meatballs in pizza make table ; no hand wash. Operator washed hands. See stop sale for meatballs.

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza make table: cooked and cut meatballs (45F - Cold Holding) As per operator stored overnight in cooler. Not prepped or portioned today. See stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza make table: cooked and cut meatballs (45F - Cold Holding) As per operator stored overnight in cooler. Not prepped or portioned today. See stop sale.

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza make table: cooked and cut meatballs (45F - Cold Holding) As per operator stored overnight in cooler. Not prepped or portioned today. See stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza make table: cooked and cut meatballs (45F - Cold Holding) As per operator stored overnight in cooler. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**

  High Priority

• 03B-01-6CriticalRepeatCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked meatballs (130F - Hot Holding) As per operator, reheated and stored 75 mins. Operator placed to reheat to 168F.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked meatballs (130F - Hot Holding) As per operator, reheated and stored 75 mins. Operator placed to reheat to 168F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: roasted onions (134F at 11:30am; 115F at 12:00pm- Cooling) As per operator, cooling since 30 mins. At current rate of cooling, onions will not cool from 135F to 70F in a total of 2 hours. Stored in large quantity in deep container. Advised operator to quick chill.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: roasted onions (134F at 11:30am; 115F at 12:00pm- Cooling) As per operator, cooling since 30 mins. At current rate of cooling, onions will not cool from 135F to 70F in a total of 2 hours. Stored in large quantity in deep container. Advised operator to quick chill.

  Intermediate

• 24-03-4

  Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.

  Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed at warehouses wash area, dirty utensils stored on rack with clean pans.

  Basic