Sparkle's Management

Observed prepared in house/frozen pizzas and sliced cheese in reach in cooler drawers beside oven in main kitchen area holding at a temperature greater than 41F. CA: Cold TCS food items to be held at 41F or below. CA: time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: PIC stated pizzas were placed in cooler the previous day therefore PIC discarded pizzas and cheese stored in cooler.

Observed prepared in house/frozen pizzas placed on pizza rack beside oven in main kitchen area holding at a temperature greater than 41F. CA: Cold TCS food items to be held at 41F or below. CA: PIC stated pizzas were placed there to thaw before cooking but had been there longer than anticipated (less than 1 hour) therefore were reheated to proper temperature to be hot held.

Observed grilled chicken breast in warmer drawer, and cheese pizza in warmer cabinet holding at a temperature less than 135F. CA: Hot TCS food items to be held at 135F or greater. COS: PIC stated pizza was cooked for a previous party that morning and was not to be used, therefore was discarded. Chicken Breast had been in warmer for less than an hour, therefore was reheated to proper temperature.

Observed employee preparing and cooking food in main kitchen without hair restraint. CA: Employees handling food shall wear proper hair restraints for hair greater than 1/2", including facial hair. COS: Manager provided employee with hair restraint.

Observed employee water bottle stored in kitchen. CA: Drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: PIC removed water bottle from kitchen.

Observed several bags of opeaned cheese held longer than 24 hours without proper date marking. CA: 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 or below for a maximum of 7 days. COS: PIC Discarded cheese.

Observed employee water bottle stored on prep table in main kitchen area. CA: PIC removed water bottle to designated area. Employee drinks to be in single service cup with lid and straw and located in an area to prevent contamination.

Observed multiple chemical spray bottles stored on shelf directly touching single service items and stored above single-service items in front service area. CA: Employee moved chemicals to designated area.

Observed multiple TCS food items in cooler drawers in main kitchen area holding at a temperature greater than 41F. CA: PIC stated items had been in cooler units greater than 24hrs therefore food items were discarded. Manager notified to have coolers serviced and not to be used for TCS items.

Observed multiple TCS food items in prep top cooler, and cooler drawers in main kitchen area holding at a temperature greater than 41F. CA: PIC stated items had been in cooler units greater than 24hrs therefore food items were discarded. Manager notified to have coolers serviced and not to be used for TCS items.

Observed several TCS food items opened kept longer than 24 hours without a discard or prepared on date. CA: PIC chose to discard food items without date mark.