Pupetto's Gelato & Cafe

Inspector's notes

Observed no certified food manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed TCS cut leafy greens 46*F-47*F in refrigeration unit in the front, cut tomatoes 44*F and sliced cheese 52*F in cold holding unit on front counter at the time of inspection. Also observed opened non-dairy milks marked keep refrigerated after opening 46*F-48*F, dairy milk 49*F, opened mango and pineapple nectar containers 47*F marked keep refrigerated after opening, sliced cheese 44*F in the reach in refrigeration unit in the back at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per owner, unit temperatures were verified 41*F or below less than 4 hours prior to the time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the unit at the front holding TCS foods between 46*F-47*F and measured 46.4*F per inspectors calibrated min/max thermometer. Also observed the reach in cold holding unit in the back hold TCS foods between 44*F-48*F and measure 45.0*F per inspectors calibrated min/max thermometer at the time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct within 24 hours.

Inspector's notes

Per PIC, the facility does not have a probing food thermometer at the time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection by 9/11/26 (can be verified electronically). Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no certified food manager onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at the handwashing sink on the prep line. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC added a roll of paper towels at the sink at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed PIC sanitizing food contact surfaces by submerging the food contact surface then immediately putting the items out to air-dry. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. PIC put food contact surfaces back in the chlorine sanitizer and food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ham and turkey 46*F-50*F in the prep table at the time of inspection and butter with milk 80*F next to the panini press. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The TCS products had pulled from the reach-in less than 4 hours prior and was placed back in the reach-in fridge to rapidly cool at the time of the inspection. PIC stated a deeper container could help in the future. Corrective Action: Corrected at the time of inspection.