PRESPAS PASTA PIZZA

Violations (8)

• 10

  Adequate hand washing facilities supplied and accessible

  Observed that there are no paper towels in 5e paper towel dispenser at the hand wash sink. They were sitting out, unprotected from contamination.Corrective Actions: Ensure that you provide paper towels that fit in the paper towel dispenser. If you cannot get paper towels to fit the dispenser, then provide a dispenser that you can provide paper towels for.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed that the dish machine had zero concentration of chlorine sanitizer residual. After some effort there was a slight change to the test strips. Manager was unable to provide the required 50-100 ppm chlorine concentration at the dish machine. Corrective Actions: Ensure that the dish machine. is providing proper chlorine concentration of 50-100 ppm at all times. Manager has contacted repair person.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed that the ice machine was unclean where the ice drops down with a dark, mold-like substance.Corrective Actions: Ensure that the ice is discarded, and the unit is cleaned and sanitized before returning to use.

• 22

  Proper cold holding temperatures

  Observed the salad prep table is not holding food at proper temperatures. The ambient temp was 57 F. Ranch dressing was 58F. Lettuce was 59F. Tomatoes, cut, were 59F. Ranch dressing from the lower part of the unit were 57F. Corrective Actions: Person in charge will voluntarily discard all times from this unit and will repair the unit.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed that lasagna cooling was tightly wrapped with plastic and covered with foil to cool. The cooling process did not involve using a stem thermometer or a timer/clock to monitor it or the cooling process. Corrective Actions: Ensure that the cooling process is followed correctly. Allow food to cool uncovered (or lightly covered) so that the heat can escape. Ensure that food cools from 135F to 70F in 2 hours or less, and down to 41F in four more hours or less. This requires the use of a stem thermometer and a clock/timer. We recommend the use of a cooling log while employees learn the process well.

• 36

  Thermometers provided and accurate

  Observed that the food workers did not know where their stem thermometer was. They were not using it to monitor any food temperatures or cooling processes. Corrective Actions: Ensure that employees have stem thermometers readily available, and that they know how to calibrate them.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no test strips on premesis. This is a repeat violation.Corrective Actions: Ensure that employees have test strips readily available, know where they are, and how and when to use them.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed That there is inadequate igniting in the area where salad prep serving table is, in the area where the hand sink is, and where the dark hallway is where the bag in box and storage shelves are. Corrective Actions: Ensure adequate lighting per FDA Food Code 2017 requirements.