| While discussing the low temperatures on the pizzas it was determined that the procedure currently is to receive hot pizzas |
| from Pizza Oven, rebox pizzas 2 slices to each smaller box, then place under a heat lamp stacked two or three high until |
| sold. If Pizza Oven delivers more than the stand anticipates selling, the workers will box up several pizza and then hot |
| hold the remaining full pizzas in the hot box. until needed. |
| |
| The heat lamp does not maintain the pizzas at or above 135°F. Workers explained that the hot boxes made the pizza too crispy |
| so they use the lamps instead. |
| |
| Continued use of this procedure will require a time in lieu of temperature policy to be written, food to be time marked for |
| discard within 4 hours and the facility will need to change the risk level to 4 and pay a higher license fee. This seems to |
| be the procedure being used in other stands although temperatures of the held pizzas were not out of temp due to having just |
| been received during inspection. Any and all stands using the above described procedure to hot hold pizzas would need to |
| become a risk level 4. Alternatively, the procedure may be altered to store all pizzas at or above 135°F in hot |
| boxes. |
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| While discussing with employees the procedure for the cheese it was determined at the cheese is currently cooled and then |
| reused later. This is not advisable as the warmers will not reheat cheese to 165°F within 2 hours required to kill pathogens. |
| Further, this is also a risk level 4 activity and would require the facility to be licensed as such. Please write policies and |
| procedures for all food stands with cheese to describe handling of this product end of night and train employees and |
| volunteers. Send a copy to me so that it can be placed in the file at the department. |
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| 3717-1-02.4(C) |
| PIC: duties - ensure the facility has written procedures for vomiting and diarrheal events. |
| The vomit/diarrhea cleanup procedure does not have |
| the location of the supplies/ kit nor the directions for mixing an appropriate strength disinfectant. |
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| *CRITICAL VIOLATION* |
| 3717-1-03.4(F) |
| Time/temperature controlled for safety food - hot holding. |
| The pizza for hot holding was observed to be 111°F |
| and the cheese was observed to be 99°F despite being in the warmer overnight. Cheese was discarded and the warmer replaced, |
| pizza was placed in the hot box. |
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| *CRITICAL VIOLATION* |
| 3717-1-07.1(A) |
| Poisonous or toxic materials: Storage: separation. |
| A bottle of cleaner was found located above pizza |
| boxes and other food contact surfaces. PIC moved to proper location with other cleaners. |
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