Al Dente Pizza

Observed uncovered containers of spices in cooking and prep areas of the kitchen. Corrected on site - PIC had food employee immediately cover containers with plastic wrap. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed food residue built up on can opener blade. Observed dried food residue on lids of squeeze bottles of sauces and oils. Corrective action - PIC advised to clean can opener and ensure sauce bottles are cleaned and sanitized daily. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed unlabeled bottles of sauces, oils, and water stored in prep areas and near cooking equipment.
Observed a bulk container of flour without a label in the main kitchen area. Corrective action - PIC advised to have all containers of foods that have been removed from their original containers labeled with the common name of the food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed frozen ground beef thawing in prep sink at room temperature. Corrected on site - PIC applied running water to thawing ground beef package. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, 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), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

Observed broken thermometers in reach-in cooler behind cooking equipment in main kitchen area. Corrective action - PIC advised to supply a working thermometer for this cold-holding unit. 511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. 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.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars.

4. Temperature measuring devices shall be designed to be easily readable.

5. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use. Pf

Observed food items stored in reach-in cooler near the warewashing area temping above 41*F (cooked meatballs, buttermilk). Corrective action - PIC relocated items to an alternate cooler. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

PIC advised that mechanical dishwasher was checked by service company and determined to be operational. Observed sanitizer concentration from mechanical dishwasher in main kitchen area registering 0 ppm on test strips. Determined that sanitizer bottle supplying dishwasher was empty. Corrective action - PIC contacted supplier/service company to order additional supply of sanitizer for dishwasher. PIC advised food employees to utilize third compartment of 3-compartment sink to sanitize dishes and utensils until supply is received. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions.

Observed several food items stored in reach-in cooler near the warewashing area temping above 41F (sliced cheese, cut romaine lettuce, ricotta cheese, marinara sauce, and pizza sauce). Observed raw chicken stored at room temperature on countertop in main kitchen area that was not actively being prepared with a temperature of 57-60F. Corrective action - PIC advised to remove TCS food items from that reach-in cooler until it can be prepared. PIC also advised food employee to store chicken in coolers unless actively involved in food preparation. 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 or 135°F (57°C) or above

Observed a food container stored in the handwashing sink in the main kitchen area. Corrected on site - food container relocated to 3-compartment sink for cleaning. A handwashing facility may not be used for purposes other than handwashing.

Observed several food items stored uncovered in main kitchen area (Sliced cheese, cut romaine lettuce, ricotta cheese in reach-in cooler; raw chicken on prep table; pan of cooked chicken above cooktop). Corrective action - PIC advised to store foods in covered containers when not actively engaged in preparation. Except as specified under paragraph 2. of this subsection and when cooling, storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed sanitizer concentration from mechanical dishwasher registering 10 ppm on test strips. Observed sanitizer in wiping cloth buckets in the facility no registering on sanitizer test strips, no sanitizer in the wiping solution. Corrective action - advised PIC to have dish machine checked and repaired. Dishes and utensils must be washed, rinsed, and sanitized in 3-compartment sink until repairs completed. PIC advised to prepare sanitizing solution for wiping cloth buckets with the bleach stored in the establishment or from direct dispensing of sanitizer from dishwasher or with sanitizer tablets if proper test strips are acquired instead of from the dishwasher itself.

Observed can opener blade attached to prep table in main kitchen area with build-up of food debris. Corrective action- PIC advised to have can opener blade thoroughly cleaned. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed a bucket holding several bags of portioned pasta stored on the floor of the main kitchen area. Corrected on site - bucket relocated to top of large box of oil during the food preparation. Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor.

Observed mechanical warewashing device not properly dispensing sanitizing solution. Corrective action- PIC advised to have warewashing machine repaired and sanitize dishes in the 3-compartment sink until repairs completed. A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers

Observed pizza sauce that was made in-house and salad made yesterday, temping over 41 deg F. code:Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: PIC discarded food.

Observed several bottles of oil and water stored without a label throughout the kitchen. code:Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Label food items. CA: Advised PIC to label all working bottles.

Observed bowl of shrimp in water stored inside of sink thawing improperly code:Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, 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), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);
3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or
4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS: PIC ran running water over shrimp.

Observed several wet wiping cloths at the bar and at make table inside of the kitchen not being stored in sanitizer buckets. code:Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); COS: PIC stored wet wiping cloths inside of buckets.

Observed a bottle of chemicals stored next to containers of flour in the main prep area. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. Chemicals were relocated.

Observed several examples of foods such as oil and water stored without a label throughout the kitchen. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Label food items.

Observed the main prep top cooler at 50 F. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. TCS foods that were stored in the prep top cooler were at 41 F or below. Products were removed and have the prep top cooler repaired.