Health Report #108853

Establishment Name: Silvio's Organic Pizzeria
Report Date: 08/08/2012
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Cooling Cooked food(s) cooled walk in cooler shelf From 70 degrees f to 41 degrees F for more than 4 hours Observed 2. 5 gallon container of housemade marinara sauce in wic with an internal food temperature of 60-62f. Sauce was made last night per pic. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Need to utilize ice baths and/or ice wands before placing foods in wic for night. Pic stated correct cooling procedures, but appears night staff did not monitor food temperatures as needed. Pic corrected by discarding sauce at time of inspection and will be educating all staff on proper cooling procedures as required. Critical corrected
Critical Time as a Public Health Contro Time controlled food(s) Ready-to-eat food(s) front counter display case Without time control mark Observed 3 rte pizzas in pizza display case near front counter with no time marks to indicate discard times when i first arrived for inspection. Staff immediately attempted to write down discard times once i identified myself, but when questioned staff admitted that they forgot to write down proper times today. Internal pizza temperatures were 78-82f. If wanting to utilize time as a public health control, all staff must be aware of time control policy and clearly mark all phf with accurate discard times to maintain public and food safety. If staff cannot remember to follow time requirements, your time policy may be revoked. Pic corrected by discarding all 3 pizzas and educating staff on time control policy and procedures. Critical corrected
Critical Hot and cold holding Cold food item(s) Back kitchen area food prep sink Stored above 41 degrees F Observed 3 packages of raw beef and package of uncooked salt cured cod stored in bowl of stagnant water in food prep sink in back kitchen area with internal food temperatures of 72-76f. Pic stated that meats were placed in sink +/- 6 hours ago to thaw, but food temps were not monitored. Cannot thaw phf in stagnant water. All phf must be cold held at 41f or below at all times. Pic corrected by discarding beef and cod at time of inspection. Critical corrected. , observed several squeeze bottles of housemade rte dressings in bottom portion of prep unit cooler in salad prep area with internal food temps of 48-50f. Ambient air temp of cooler was 48f. Cooler is functioning, but appears thermostat dial in back of cooler might have been bumped. Pic stated that dressings were freshly prepared an hour ago, so pic corrected by turning up cooler at time of inspection. Cooler temp remeasured after 30 minutes, now cold holding at 41. Critical corrected. Please continue to monitor food and air temps in this cooler as needed
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) beer cooler(s) With accumulation of debris Observed bottom of beer keg cooler in bar area with an accumulation of standing water in bottom of cooler. Other food (milk, mixes, condiments) stored in same cooler in water. To correct, please clean this cooler now and on a more frequent schedule
Normal Miscellaneous Sources Food walk in cooler shelf Not protected From contamination Observed cooked soup containers in wic with no lids and staff are stacking soups on shelf. (bottom of one container in direct contact with another rte food product). All food must be stored in a protected manner. To correct, please ensure all food containers have sturdy lids to prevent possible contamination.
Normal Hand Drying Provision Sanitary hand drying provisions disposable, paper towels prep area handsink Not provided Observed no paper towels at handsink next to pizza oven. Also, other towel dispenser in dishwashing area was stuck and would not dispense towels. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing
Normal Thawing Frozen food(s) for thawing Back kitchen area food prep sink Stored in water That is standing Observed facility thawing raw meats in stagnant water in prep sink in back kitchen area. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors salad prep unit floor Soiled Repeat violation: observed floor under salad prep unit in bar area with a heavy accumulation of food debris (moldy lettuce, dirt, debris). To correct, please clean now and on a more frequent schedule
Normal Hand Cleanser, Availabilty Soap prep area handsink Not provided Observed no soap at handsink next to pizza oven. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing.