JOES PIZZA N PASTA

Violations (8)

• 22

  Proper cold holding temperatures

  Observed TCS foods not maintained at 41 degree F or below, such as pizza sauce (49F), shredded cheese (45F), and prepared salads (48F), in cold holding unit closest to the back door, as well as inside smaller walk-in cooler.Corrective Actions: Must ensure all TCS foods are maintained 41 degrees F or below, as to prevent foodborne illness to the public.

• 23

  Proper date marking and disposition

  Observed multiple prepared food containers, stored inside walk-in coolers and fridge units, not properly date marked.Corrective Actions: Must properly date mark all opened and prepared TCS food products, by date of preparation as well as disposal date, not too exceed 7 days within the retail food establishment.

• 28

  Toxic substances properly identified, stored, used

  Observed spray chemical bottles not labeled, stored in kitchen area.Corrective Actions: Must label all chemical spray bottles, for ease of identification.

• 37

  Food properly labeled; original container

  Observed bulk food containers of rice and flour, stored at or near the dry food storage area, not labeled.Corrective Actions: Must clearly label all bulk food containers, for ease of identification.

• 38

  Insects, rodents and animals not present

  Observed gapping underneath back doors leading outside.Corrective Actions: Must seal all gaps leading outside, as to prevent pest infestations.

• 39

  Contamination prevented during food preparation, storage and display

  Observed uncovered food containers, stored inside walk-in cooler.Corrective Actions: Must ensure all food products are kept covered, as to prevent overhead contamination.

• 41

  Wiping cloths; properly used and stored

  Observed sanitizing cloth left out on food preparation table, in kitchen area.Corrective Actions: Must return sanitizing cloth to the sanitizing buckets, when not in use.

• 50

  Hot and cold water available; adequate pressure

  Observed no adequate hot water at hand washing sink in the employee restroom (recorded maximum of 87 degrees F).Corrective Actions: Must ensure all hand washing sinks are supplied with a minimum of 100 degree F hot water, for proper hand washing procedures.