Pista House Alpharetta

Observed several TCS foods stored in PTC in kitchen with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. 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 (5°C) or below

Observed fish thawing in a bucket in the kitchen. Fish was at 55F. (CA) Advised the PIC that Food must be properly thawed in one of four approved methods. time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C)

Observed the ceiling in the kitchen in need of repair and replacement with the approved ceiling tiles. (CA) Advised the PIC to replace the tiles in the kitchen ceiling with the approved tiles. physical facilities shall be maintained in good repair.

Observed TCS foods in a prep top cooler in the kitchen without internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. 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 (5°C) or below

Observed several TCS foods stored in RIC’s and WIC’s without date marking and labeling. (CA) Advised the PIC that refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Observed tcs food items stored inside of Prep Top Cooler record temperatures above 41F. CA: Advised PIC time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed dish washer located in main kitchen area reach sanitizer levels lower than health department requirements (50-200PPM). CA: Advised PIC A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times shall be used in accordance with manufacturer and/or health department standards.

Observed tcs food items stored in the RIC & WIC beyond 24hrs without date marking labels. CA: Advised PIC refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Observed multiple food items in walk in cooler and walk in freezer with not date markings. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. C/A: Label all food held over 24hrs with discard date or prepare date.

Observed milk gallons expired. Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. C/A COS: PIC discarded milks, and will ensure dates on mill are not expired.

Observed containers in walk in cooler and freezer stored on the ground. Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. C/A: Ensure all food is stored 6 inches above the ground.

Observed dishwasher machine not dispensing sanitizer. Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. C/A: Ensure sanitizer is being dispensed.

Observed no thermometers in RIC and WIC unit.

1. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. Pf

2. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use. C/A: Ensure Thermometers are placed inside of units in warmest areas.

Observed bowls being used to scoop flour, salt, etc. Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source. C/A Ensure scoop with handles are used.