Perrotta's Pizza

Observed wet stacking of previously washed cups stored in the drying rack. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

COS by unstacking cups for proper drying.

Observed one of the sanitizer buckets (located in the kitchen) very weak, at 100 ppm (quat). Must be between 200 - 400 ppm (quat). COS by discarding solution with a new solution in between the ppm range.

Observed wet stacking of previously washed cups stored in the drying rack. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

COS by rewashing cups and ensuring the dishes are stored in a manner to allow for drying.

Observed cove basing along back wall (near handwashing sink) in severe disrepair. Floor and Wall Juncture shall be coved, enclosed or sealed.Cove basing must be replaced.

Observed time/temperature control for safety (TCS) food in Coke cooler and prep top units being cold held above 41°F. [SEE TEMPERATURE OBSERVATIONS]. Items in prep top unit were not properly stored in a correct manner that would facilitate proper cold holding. Ranch and blue cheese bottles were not properly seated in unit, several pans with food stored past fill line, and a container of prosciutto was stored on top of other pan in unit. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below when being cold held. COS by moving sauce bottles to reach-in, reducing amount of food in containers, and storing prosciutto in reach-in.

Observed several prepackaged portions of pasta stored in reach-in cooler not cooled to 41°F within 6 hours due to poor cooling methods. Pasta was prepared several days prior and all other TCS foods in unit were in temperature. Facility is cooling pasta in zip lock bags.

Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by discarding.

Observe pasta salad prepared 3/15/25 not discarded after 7 days. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days.

COS by discarding.

Observe pasta prepared this morning cooling in preportioned zip lock bags and tightly closed. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by moving pasta to freezer to rapidly continue cooling. Health Authority recommends cooling in freezer OR cooling completely to 41F on ice bath.

Observed pack of dice ham thawing on top of oven. Must thaw under refrigeration, thaw while submerged under continuously running water, or thaw during the cooking process. COS by moving to cooler.

Observed analogue thermometer missing from coke cooler. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Must place thermometer in all cold holding units.

Observed employee working with out a beard net. Must wear a beard net if longer than quarter inch.

Observed facility did not post a copy of the last inspection report.

Observed no test strips for the quat sanitizer and the chlorine test strips for the dish washer. Must get test strips and keep them in a location where everyone can access.