Allegheny County Health Department Food Safety Program 3901 Penn Ave, Pittsburgh, PA Phone: Fax:

Transcription

1 Phone: Fa: Client ID: Client Name: Pie Epress Address: City: 148 Oakland Avenue Pittsburgh State: PA Zip: Inspection Date: Purpose: 9/11/218 Initial Municipality: Pittsburgh-14 Inspector: Castello, Katherine Permit Ep. Date: 8/31/219 Category Code: 212-Chain Restaurant without Liquor Priority Code: H Re- Inspection: Yes - Inspector Categories Re- Inspection Date: 9/18/218 Assessment Status Violation Risk D S NO NA V High Med. Low Food Source/Condition Cooking Temperatures # Consumer Advisory Reheating Temperatures # Cooling Food # Hot Holding Temperatures # Cold Holding Temperatures # Facilities to Maintain Temperature Date Marking of Food Probe-Type Thermometers Cross-Contamination Prevention # Employee Health # Employee Personal Hygiene # Cleaning and Sanitization # Water Supply Waste Water Disposal Plumbing Handwashing Facilities Pest Management # Toic Items Certified Food Protection Manager Demonstration of Knowledge Contamination Prevention - Food, Utensils and Equipment Fabrication, Design, Installation and Maintenance Toilet Room General Sanitation Garbage and Refuse Floors Walls and ceilings Lighting Ventilation Dressing rooms and Locker rooms General Premises Administrative # U.S. Centers for Disease Control and Prevention "high risk" for foodborne illness and establishment of priority of inspection S - Diamond Eceptional D Assessment Status S NO NA V 3 9 S - Satisfactory NO - Not Observed NA - Not Applicable V- Violation Page 1 of Violation Risk High Med. Low 4

2 Inspector Name: Placarding: Start Time: Allegheny County Health Department Phone: Fa: Inspection Details Castello, Katherine Balance Amount: Inspected & Permitted Contact: 1:45: PM End Time: 5:: PM Phone: 5 Cooling Food -Pot of chicken at 57F-53F is sitting out on the counter net to the service line to be cut. Chicken stated to have been cooked this morning, placed into the walk-in for ~3 minutes to cool, and is now sitting out on the counter waiting to be cut and placed into the prep unit. Cool foods all the way from 135F-41F. Do not leave cooling foods out on counters. Do not place cooling foods into prep units. -Cooling charts not kept for chicken. (REPEAT) 34 Cool food from 135 F to 7 F or below within 2 hours and from 7 F to 41 F in an additional 4 hours, total cooling time not to eceed 6 hours. Use an ice bath with frequent stirring of the food. Use approved means such as blast chillers or adding ice to a condensed food. Cool cooked foods in uncovered metal containers 4 inches or less in depth or in pieces smaller than 4 pounds. Record cooling temperature on charts Retain cooling charts for at leat 3 days $. David Jin (412) Cold Holding Temperatures -In the front of the chicken prep unit: buffalo chicken 57F, teriyaki chicken 46F, plain chicken 5F. Unit holding below 41F. 33 Food must be held at 41 F or below 8 Facilities to Maintain Temperature -All refrigerators ecept for prep unit closest to register are missing internal thermometers in the fronts of the units. (REPEAT) 33 Provide accurate, conveniently located thermometer 9 Date Marking of Food -No foods are marked with discard dates. Label all ready-to-eat or potentially hazardous foods with no more than a 7 day discard date. (REPEAT) 34 Properly label foods Page 2 of 6

3 Phone: Fa: Probe-Type Thermometers -Digital probe will not turn on. No other thermometers could be located. (REPEAT) 34 Properly calibrate thermometer 13 Employee Personal Hygiene -Employee observed chewing food, coming from the upstairs prep area, down to the service line. Employee placed gloves on hands and made an order after. No hand washing observed. 37 Properly wash hands and eposed portions of arms with soap and warm water before starting work; after tobacco use; after handling garbage or soiled tableware or kitchenware; after coughing, sneezing, touching the mouth, nose or hair; eating; using the toilet; before and after handling raw meat, raw poultry or raw seafood, or any other potentially hazardous foods; and as often as necessary during work to keep them clean Wash hands as often as necessary between glove usage Change gloves as often as necessary and in accordance with the requirement for hand washing 14 Cleaning and Sanitization -Deli slicer is heavily coated in old food debris. This is stated to not have been used today. -Rice cooker used for boiling chicken has a ring of old, dried food debris along the inside and yellow, foul smelling, water inside. -Heavy accumulation of debris present in all gaskets of refrigerators and on doors of refrigerators. -Dough cutter is coated in layers of dried chunks of old dough. -Mier coated in layers of flour. -All shelving in facility, refrigerators are coated in layers of old food and debris. -Heavy coating of a mold-like substance observed in ice machine. -Quat test strips can not be located. (REPEAT) -There is a layer of old, brown oil coating the dough press and the table under the dough press. **Entire facility needs to be deep cleaned. There are no cleaning procedures in place. 312 Clean and sanitize food-contact surfaces of equipment and utensils after each use and following any interruption of operations, during which time, contamination may have occured utilizing the following procedure: 1. Wash- hot soapy water. 2. Rinse-clear water. 3. Sanitize-approved sanitizer and water. 4. Air-dry. Clean and maintain non-food-contact surfaces of equipment Provide appropriate test strips or monitoring equipment Page 3 of 6

4 Phone: Fa: Handwashing Facilities -Service line hand sink lacks paper towels. (REPEAT) -Brush observed in basin of service line hand sink. 317 Keep hand washing sink open and accessible Provide soap and sanitary towels or hand drying device near sink 19 Pest Management -Rat droppings, too numerous to count, observed along floors under 3 bowl sink, behind two white freezers, along floors under prep areas, in side red door opening into utility area, in dry storage area. Loose bait has been tossed in the side red door opening to the utility closet. No pest control report available. -Rear back door to facility left open (enters near restrooms). Rat droppings present in this area. -Swarms of both small and large flies observed in facility: under soda machine, along walls near mop sink, in dry storage room, in restrooms. Large fly observed crawling along lid of rice cooker used for cooking chicken. 319 Eliminate pests by approved methods Eliminate harborage area, food sources, and entry sites Clean and maintain Remove rodent droppings Bait must be in enclosed bait stations. 2 Toic Items -There are unlabeled spray bottles with orange liquid in them throughout the facility. 325 Properly label 21 Certified Food Protection Manager -Person stated to be certified manager cannot provide proof. (REPEAT) -Owner stated they are certified. Certified manager should be training staff on proper procedures. 336 Provide proof of current and approved Food Protection Manager certification 22 Demonstration of Knowledge -Certified manager stated they cut chicken in half to check if it is cooked. 32 ; 336 Temperature Control - Cooking Page 4 of 6

5 Phone: Fa: Contamination Prevention - Food, Utensils and Equipment -Boes of single service items and bags of flour on floor in upstairs storage room and pizza boes on floor in side storage room in customer area. (REPEAT) 33 ; 311 Store food, utensils, single-use and single-service articles at least 6 inches off of the floor 24 Fabrication, Design, Installation and Maintenance -A block of wood is behind the deli slicer. Remove. -Milk crates are used to prop can goods off floor in facility. Use shelving with at least 6 inch legs. (REPEAT) -Cardboard boes used as liners under shelving on service line and on floors. Remove. Do not use absorbent materials. 38 ; 39 Utilize approved, safe materials Provide smooth non-absorbent easily cleaned surfaces 25 Toilet Room -Toilet rooms not in good repair. Toilets have a ring of grime in the bowls, toilet paper scatter on the floors. 316 Clean and maintain in good repair 26 Garbage and Refuse -Days worth of trash accumulating in facility. Trash stored in plastic bags in the side utility closet near the entrance. These are stated to be placed outside in bags for the owner to pick up. (REPEAT) **Trash must be removed daily. 318 Provide approved, impervious containers with tight-fitting lids Store garbage and refuse in watertight containers with tight-fitting lids 27 Floors -Floors and floor drains of facility heavily coated in old debris. -Base coving peeling in a few places, old food is accumulating behind. 32 Clean and maintain Repair or replace Seal, caulk juncture Page 5 of 6

6 Phone: Fa: Walls and ceilings -Walls at pizza oven greasy. -There are large cut out holes in walls near 3 bowl sink and side prep area at service line. -Ceiling vents at pizza oven are coated in grease. 321 Clean and maintain Seal, caulk 32 General Premises -Mop head sitting in mop bucket. (REPEAT) -General premise not maintained. Facility neglected. There are no cleaning procedures in place, evident by amount of build up and debris. 326 Store inverted or hung off of the floor to facilitate drying 33 Administrative There is no person in charge in the kitchen. Designated person in charge needed in kitchen; needed to develop standard operating procedures, training staff. This person should be signed up for a food safety class. Other Assesment observations and comments: Eceptional Observations: General Costis Angel, Supervisor, contacted and present for end of inspection. Employee asked to call owner and have him come to facility. Conference held on-site with owner and supervisor/inspector. Owner agreed to deep clean facility and have facility re-visited by pest control. All droppings must be removed. All violations must be corrected. Owner has asked for one week to correct violations. Recurrence of violations will lead to administrative action Page 6 of 6