Euro Pizza Cafe

Inspector's notes

***SECOND Consecutive Violation*** At pizza station, in container sitting on ice at room temperature, garlic in oil with internal temperature of 71*F. Employee provided ice bath and garlic in oil dropped to 41*F within 30 minutes. At cook line, in both top and bottom of large prep table cooler, TCS foods (cut tomatoes, hummus, spinach dip, chicken wings) with internal temperatures of 43*F-45*F. Per employee, TCS foods were in prep table cooler <4 hours. Employee provided ice baths to rapidly cool TCS foods back down to proper temperature. Ambient temperature of prep table cooler was 41*F, taken with inspector min/max probe thermometer. On unit, digital temperature was 40*F. Employee adjusted unit temperature to 37*F to ensure food maintains proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, soup/83*F and raw shell eggs/86*F out of internal temperatures. Per employee, soup and raw shell eggs were removed from cold holding <4 hours. Soup was moved to walk in cooler, and container of raw shell eggs were moved to bottom portion of prep table cooler to rapidly cool back down to the proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, two containers of cooked marinara sauce without date marks. Per employee, marinara sauce was prepared 3 days ago. Employee added preparation date mark to two containers of marinara sauce. RTE/TCS foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.