JOES PIZZA PASTA AND SUBS

Violations (16)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed an expired certified food manager certification posted in public view. Corrective Actions: Must post a current and valid certified food manager certification in public view.

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no food handler cards for the employees on site. Corrective Actions: Must obtain food handler cards for all employees.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed no handwashing signage at any of the designated hand sinks. Corrective Actions: Must provide proper hand washing signage at all hand sinks.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed the chemical dish machine releasing 0ppm of sanitizer solution. Corrective Actions: Must not use chemical dish machine until it can properly sanitize 50-100ppm. Must use 3-compartment sink to properly sanitize dishes.

• 23

  Proper date marking and disposition

  Observed multiple food items stored in the walk in cooler and topping/reach in coolers throughout the kitchen with no date markings. Corrective Actions: Must date mark all food items kept longer than 24 hours.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed an ambient air temperature of 51F in the pizza toppings cooler and 61F in the toppings cooler behind the grill area. Corrective Actions: Must service cooler so it can maintain product temperature of 41F or below. Employee on site moved all TCS items that were in the coolers to the walk in cooler since they were there for less than 2 hours per manager.

• 37

  Food properly labeled; original container

  Observed multiple items stored in secondary containers without any labels. Corrective Actions: Must label all food items that are no longer in their original packaging.

• 39

  Contamination prevented during food preparation, storage and display

  Observed food boxes stored directly on the floor in the dry storage area. Corrective Actions: Must properly store all food items at least 6 inches above the floor.

• 39

  Contamination prevented during food preparation, storage and display

  Observed raw shell eggs stored above cooked noodles in the walk in cooler. Corrective Actions: Must properly store raw food items below ready to eat items.

• 39

  Contamination prevented during food preparation, storage and display

  Observed raw chicken stored above shredded cheese in the walk in cooler. Corrective Actions: Must properly store raw foods below ready to eat food items.

• 40

  Personal cleanliness

  Observed employees not wearing hair restraints. Corrective Actions: Must have employees wearing hair restraints.

• 43

  In-use utensils; properly stored

  Observed knives stored in between equipment throughout the kitchen. Corrective Actions: Must properly store knives and in use utensils.

• 45

  Single-use/single-serve articles; properly stored, used

  Observed single service items being stored upright on the shelf that is above the toppings cooler that is located behind the stove area. Corrective Actions: Must store single service items downward.

• 47

  Food and non-food contact surfaces cleanable, properly designed, constructed and used

  Observed a damaged gasket on the walk in cooler door. Corrective Actions: Must repair/replace gasket on walk in cooler door.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed expired chemical test strips on site for the chemical dish machine and sanitizer solution. Corrective Actions: Must obtain new chemical test strips for the chemical dish machine and sanitizer solution.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed what appeared to be dust accumulation on multiple air vents throughout the kitchen facility. Corrective Actions: Must clean air vents.