BIG APPLE PIZZA

Violations (8)

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage in sauce (119F - Hot Holding);in steam table a5 cook line; food out of temperature for approximately 30 minute; steam table turned to high ; advised to reheat to 165 F

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage in sauce (119F - Hot Holding);in steam table a5 cook line; food out of temperature for approximately 30 minute; steam table turned to high ; advised to reheat to 165 F

  High Priority

• 09-01-4Critical

  Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.

  High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting lettuce for salad with bare hands; food will not reach 145 F: educated ; employee washed hands and put gloves on; **Corrective Action Taken**

  High Priority

• 08A-05-6CriticalRepeatCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over eggplant in cooler at cook line; stored properly

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over eggplant in cooler at cook line; stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 03F-02-5Critical

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- pizza by slice at front counter; as per operator personal lunch; operator discarded

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- pizza by slice at front counter; as per operator personal lunch; operator discarded **Corrective Action Taken**

  High Priority

• 12A-29-4CriticalCorrected on site

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching garbage can, by reaching inside to move it and continued to cut lettuce without washing hands; educated; employee washed hands ; **Corrected On-Site**

  High Priority

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line;

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line;

  Basic

• 36-27-5

  Wall heavily soiled with accumulated grease and food debris- at the back kitchen prep area

  Basic - Wall heavily soiled with accumulated grease and food debris- at the back kitchen prep area

  Basic

• 08B-39-4Corrected on site

  Raw fruits/vegetables not washed prior to preparation.

  Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee unwrapping lettuce and cutting it without washing first ; educated and explained; Employee washed lettuce **Corrected On-Site**

  Basic