MR EDD'S PIZZA PLUS

Observed sliced tomatoes and diced tomatoes to be cooling, while fully covered. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The PIC had the items uncovered to allow for maximum heat transfer. Please see temperature log for cooling curve.

Observed missing drain plugs in outside dumpster receptacles. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Note: The facility will need to have drain plugs replaced.

Observed side doors of both outside dumpsters to be left open. 511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 2. With tight-fitting lids or doors if kept outside the food service establishment. COS: The PIC closed the side doors of the outside dumpsters.

Observed six dented cans of tomato sauce on the hermetically sealed area of the can in the facility. 511-6-1.04(3)(e) - Package Integrity (Pf) (e) Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. COS: The PIC voluntarily removed the dented cans and will have them sent back to the supplier they received them from for a credit.

Observed gaskets on reach-in freezer and walk-in cooler/dish wire-shelving to have an accumulated soil debris. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Note: The PIC will need to have this shelving cleaned and cleaning schedule maintained to preclude accumulation of soil residues.

Observed mop sink in disrepair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C)(5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. Note: The facility will need to have the mop sink repaired.

Observed containers of sliced ham, sliced tomatoes, and shredded lettuce to be in the cooling process, while being tightly covered.

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

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Note: PIC uncovered all foods and placed foods in freezer to ensure proper cooling.

Observed walk in cooler gaskets to be in disrepair.

Good Repair. All physical facilities shall be maintained in good repair.

Note: PIC stated they will replace gaskets to the walk-in cooler.

Observed large container of sliced ham while cooling, chicken wings cooling while tightly wrapped, and beef cooling at room temperature.

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

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Note: PIC uncovered all foods and placed foods in freezer to ensure proper cooling.

Observed broken or inaccurate thermometers in walk-in cooler.

Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5ºC in the intended range of use.

Note: PIC placed a brand new thermometer in walk-in cooler.

Observed the handles of several utensils stored in containers of flour and sugar to be beneath the food.

Dispensing utensils shall be stored in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon

Note: PIC immediately repositioned the utensils to have their handles above the food.

No active ServSafe Food Safety Management Certification posted anywhere in facility, the one available expired on 06/23. Please obtain a new certification within (30) days time. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation

Door and gaskets of main kitchen reach in cooler observed in disrepair. All physical facilities shall be maintained in good repair. Repair within (5) days time.