Peter Piper

Inspector's notes

Observed food debris on the blades of the tomato and cucumber dicer and on the inside of the lettuce spinner. The dicer and spinner both stored as clean. PIC placed the equipment into the ware washing area to be rewashed/rinsed/sanitized. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee handled cooked pizza with bare hands at the cut table. Employee was asked to discard the item that was handled with bare hand. Ensure that employees are limiting contamination of ready to eat foods by wearing gloves or by other approved methods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee at the pizza make line preparing food items while wearing multiple dangling bracelets and rings. PIC asked the employee to remove the bracelets and rings. Ensure that employees preparing food items limit jewelry items to just a plain band. Corrective Action: Corrected at time of inspection.

Inspector's notes

Moist cloth towels stored on the cut table between uses. PIC removed the towels. Ensure that moist cloths are kept in proper sanitizing solution at all times while not in use to reduce potential bacteria growth. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at hand sink by back room freezer. Notified Person In Charge (PIC). PIC restocked hand sink with paper towels. ===All hand sinks need to be stocked with paper towels or hand drying provision. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment two large enclosed containers of cooling pasta inside main walk in unit. Sticker tag indicates time made at 10am. Time of inspection is after 4pm. Internal temperature is at 46*F-50*F. Notified Person In Charge (PIC). PIC confirmed internal temperatures. PIC will discard. Per Pasta SOP procedures; pasta is heated to 100*F for 4 minutes and cooled in ice bath and placed into walk in unit. Warmed pasta has 4 hr cool time requirement to be at 41*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside salad refrigerator at 41.9*F; 4 large and small internal salads were at internal temperature of 53*F-55*F. Notified Person In Charge (PIC). Per PIC salads were placed into the unit at 12pm. Time of inspection is after 4pm. Directed PIC to discard salads. =======Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less.

Inspector's notes

Observed inside main walk in unit with extra large tub of cut lettuce on top of another extra large tub of cut lettuce with lids on. Notified Person In Charge (PIC). Time of inspection is after 3pm, internal temperature of cut lettuce is 50*F-53*F. Sticker of prep time was at 12pm today. Directed PIC to move containers and open lids to cool to below 41*F by 4pm. Cut lettuce cooled to 41*F within 1 hr. ===Improper method. Corrective Action: Corrected at time of inspection.