PUCCIS PIZZA

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.

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. Observed Cooked spaghetti (55F - Cold Holding); cooked pasta (52F - Cold Holding) inside reach in cooler kitchen as per manager out of temperature control for more than 4 hours. See stop sale.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked spaghetti (55F - Cold Holding); cooked pasta (52F - Cold Holding) inside reach in cooler kitchen, as per manager out of temperature control for more than 4 hours. See stop sale.

High Priority

Cutting board has cut marks and is no longer cleanable.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic

Hole in or other damage to wall. Located near mop sink.

Basic - Hole in or other damage to wall. Located near mop sink.

Basic

Ice scoop handle in contact with ice.

Basic - Ice scoop handle in contact with ice.

Basic

Standing water in bottom of reach-in-cooler.

Basic - Standing water in bottom of reach-in-cooler.

Basic

Time/temperature control for safety food thawed in an improper manner.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed bad of solid frozen chicken thawed on top of prep table. Operator stored inside reach in cooler.

Basic

Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate

Carbon dioxide/helium tanks not adequately secured.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate

Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic